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Fire Roasted Bell Peppers

Yields5 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins

A versatile delight to brighten up any dish or eat as is.

 200 g Bell Peppers (red,yellow,orange)
 80 g Extra virgin Olive oil
 5 cloves of Garlic (thinly sliced)
 1 tsp Pink Himalayan Salt or Sea Salt
 4 tsp Balsamic Vinegar (you can substitute this with 1tsp plain vinegar too)
1

Wash & dry the bell peppers.I used assorted coloured ones.
But you could use just one coloured bell pepper too.

2

Once thoroughly dried , put the pepper on the flame & let it get completely charred.
Keep turning the bell pepper to roast it evenly.

3

Keep them all in a bowl.

4

And cover the bowl with thali or plate to trap in all the steam.
Keep the bowl covered for 15-30 minutes.
This step will help you in removing the charred skin easily.

5

Now one at a time remove the charred skin & the seeds with your hand & keep the cleaned bell pepper aside.

6

To remove the small bits & pieces of the charred skin just use a clean kitchen tissue & gently wipe it off or dip your fingers in water & remove the charred skin.

Note:- Fo not wash the bell peppers under running water because this will decrease the flavour of the roasted bell peppers.

7

Once all cleaned slice them all with a knife

8

Or tear them using your hands.

9

To store these beauties, mix in all the other ingredients.
(If you don’t wish to use balsamic vinegar or plain vinegar that’s ok too, but removing the vinegar from the recipe will decrease the shelf life of the peppers)

10

And store it in a clean dried airtight glass jar.
This will last you for a good 3-4 weeks in the refrigerator.

11

Note:- Before you want to use this deliciousness just remove the jar from the refrigerator and keep it out for about 10-15 minutes because extra virgin olive oil becomes solid in the refrigerator.)

Nutrition Facts

Servings 0