Roasting your own peppers can be a little messy, but the results are worth it. The peppers tenderize and take on a smoky flavor that can liven up many recipes. Here they're a side dish, but you can ditch the balsamic dressing and use them in any recipe that calls for bell peppers. (Serves 4-6 as a side dish.)
Instructions
Roasting the Peppers
1. Turn a gas burner or barbecue flame on as high as it will go.
2. Coat the peppers with a thin sheen of vegetable oil.
3. Place the peppers directly in the flames using long, metal tongs. The skin in contact with the flames will blister and turn black.
4. As soon as one section of the skin on each pepper blisters and blackens, turn it so another section is in direct contact with the flames.
5. Try not to leave any blackened parts of the peppers in the flames for too long, because they will overcook.
6. Remove each pepper when the majority of it is completely blistered and blackened.
7. Place peppers in a metal bowl and cover if desired; it's not necessary, but the peppers will be very hot.
8. Cool until lukewarm.
9. Pull out the stem and seed pod and discard. Tear or cut the peppers open so they become one continuous sheet.
10. Lay them flat on a cutting board skin-side-up, and use a knife or spatula to scrape off and discard the blackened skin.
11. Cut the peppers into thick strips and dress lightly with the balsamic dressing.
Making the Balsamic Dressing
12. Mix together the balsamic vinegar, salt, black pepper, Tabasco and mustard in a small bowl.
13. Pour the olive oil in a thin, steady stream and whisk it in to incorporate it.
14. Reserve until the peppers are finished.
Tags: balsamic dressing, contact with, contact with flames, each pepper, Place peppers
