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Maggie's Roasted Red
Peppers
 "Condiments are like good friends -
highly thought of,
but often taken
for granted."
~ Marilyn Kaytor
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Red Bell Peppers
Art Print
Crainer, Julia
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Les Poivrons Rouges de Maggie
(Maggie’s Roasted Red Peppers)
 
Bistro Cooking
by Patricia Wells, 1989, Workman“I’m
not sure why, but I always feel just a bit more secure when there’s a
jar
of what I call ‘Maggie’s Peppers’ – a blend of sweet red peppers,
hot peppers,
garlic, and olive oil, cooked to a melting tenderness –
sitting on the top shelf
of my refrigerator. I’ve found so many uses for
these sweet, pungent peppers
that I sometimes wonder what I did before
my friend Maggie Shapiro made
them for me one Saturday in the spring.
I find these peppers are delicious served hot (they’re super over
grilled tuna),
and they’re an essential ingredient in
Pan Bagna… They’re also delicious
all on their own, as a chilled
condiment, or can be tossed into warm pasta.
I can’t always find hot
peppers in the market, so I often substitute hot pepper flakes. The hot
peppers, of course, can be added to taste. The natural oils
from the
pepper mingle with the olive oil to make for a lovely, beautiful
preserve. The peppers can be stored, well sealed and covered with
liquid,
for several weeks.”
Yield: 6 to 8
servings
5 ounces
(150 g) small, mildly hot green chiles (such as serrano),
or 2 to 3
ounces (60 to 90 g) hot green chiles, cut into thick strips
(or
substitute 1 teaspoon hot red pepper flakes)
6 large red bell peppers (about 3 pounds; 1.5 kg), cored, seeded,
and
cut into thick strips
2 heads of garlic, minced
1/4 cup (6 cl) extra-virgin olive oil
1. Preheat
the oven to 400 degrees F (205 degrees C).
2. Seed the chiles and slice them into thin strips, removing the white
ribs
on the inside. (When preparing chiles be sure to wear rubber
gloves to
protect your hands.)
3. Layer the chiles, bell peppers, garlic, and olive oil in a very large,
shallow baking dish. Cover with aluminum foil. Bake until the
peppers
are
quite soft, 45 minutes to 1 hour. Uncover and con-
tinue baking
until the
peppers are just slightly charred and very
soft, about 45
more minutes.
4. Serve hot as a side dish, or store, covered, in a large jar and serve
chilled, as a condiment.
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