I think you have probably learned by now that I am fond of a bargain, especially when it comes to food. When I found 10 yellow peppers for 1,000 at my local supermarket I knew I had to get them. Some people may have balked at the challenge, what the hell am I going to do with 10 peppers that are on their last legs? Not me though, I rose to occasion and was thrilled with the results. Since they were already rather ripe I decided to make anti pasto. This is the perfect recipe if your living on your own and always worried about veg going off if you don’t use it, as it keeps in the fridge for weeks, ready and waiting for you to spice up a sandwich, salad, or pasta. They are even delicious on their own.
I don’t really get many unexpected visitors living here in Oryu dong but I have always wanted to be one of those girls that can whip up a great meal if someone stops by unannounced. My fridge is generally quite well stocked anyway (although usually for the purpose of my own gluttony and not for unexpected guests). These are a great ingredient to have on standby should the need arrive.
10 red or yellow peppers (although you can make this with as little as 2 or 3)
200-300 ml of olive oil (this is just a guide, use as much or little as you need)
3 -5 cloves of garlic
Put the peppers (whole) on to a tray and drizzle them with olive oil.
Cook them in the oven for 20-30 minutes until the sides have become black and charred, you should turn them over about half way to make sure they get evenly burned.
After the peppers are cooked you need to remove the skins, there are various methods of doing this, I found covering the pan with a carrier bag works quite well. When the peppers have cooled, remove the skins and seeds within and discard. Slice or tear the peppers into pieces then put them in a jar. Slice the garlic and add it in too (you can roast the garlic too if you wish). Top the jar up with olive oil and store in the fridge or enjoy straight away by yourself or with friends.