RED PEPPERS ITALIAN STYLE

Fresh red peppers are great sliced as another vegetable in a veggie/dip mixture.

ROASTED RED PEPPERS

One of our family's favourite is roasted red peppers.

Although both types of peppers can be used, I prefer the Bell to the Sheppard. They both have a Similar taste but the Bell roast and peel better.

INGREDIENTS

One pepper per person.
Vegetable oil. This is one dish that is not suitable for olive oil.
Garlic, salt to taste.

DIRECTIONS

Use a rack on the stove top or on a barbecue.
Tongs to turn the peppers as they roast.
The surface of the peppers will be black.
Let them sit in a dish to cool while the rest are cooked.
Start to peel when slightly cooled.

Have a bowl for the peppers and a water container in the sink to rinse your hands as you peel
Do not rinse the peppers in the water as it will remove some of the flavour.
When cleaned and peeled, break or cut the peppers into long strips.
Put in a serving bowl, add a couple of cut garlic pieces and salt.
Add the vegetable oil.
Mix well and let sti for a few minutes so the flavour of the ingredients mixes.

Since it is a very messy endeavor, you can prepare the peppers the previous day.
Just leave ungarnished.

The peppers can be eaten plain as another vegetable dish with your meal.

SOME VARIATIONS

A boiled potato cut in chunks with roasted peppers is vary tasty.

Fresh tomato and roasted peppers is a good combo.

Fresh slice peppers fried in oil make a nice side dish. Of course with some fresh Italian bread.

Adding roasted peppers to a sandwich.

During the Fall, bushel baskets of peppers can be bought. Roasted, bagged unpeeled and put in the freezer, they can be enjoyed during the winter at a reduced cost. Just let thaw and then peel.

I also like Pickled Peppers.

PICKLED PEPPERS

Using the fresh Fall peppers for Pickles.

INGREDIENTS
Peppers.
Garlic cloves.
Water.
Red vinegar.
Mason pickle jars- small or large- your choice.

DIRECTIONS

Wash the peppers well.
Clean and cut them into strips and set aside.
2 cups( 500ml) of water to one cup( 250ml) of vinegar.
Boil in a large pot on the stove.
Sterilize the jars- usually by boiling in water on the stove or can be put in the dishwasher.
Put the pepper strips in the jars, adding a garlic clove.
Pour the hot vinegar brine on the peppers, covering to the top.
Using new sterilized lids, seal well.
The peppers will take about 6 weeks to pickle.
Pickled peppers can be used as a regular pickle in a pickle tray.

VARIATION
Pork chops cooked with some oil, garlic and the pepper pickles using the vinegar brine is quite tasty.