• 150g sweet peppers
• 1 clove garlic
• extra virgin olive oil
• salt & pepper
Step by step:
Place a cast iron pan on a medium to high heat. Add whole peppers when the cast iron is blistering hot. Allow skin to char completely on all sides. Once charred, place the hot peppers in a ziplock bag, rub them gently and peel off the blackened skin. Remove seeds, slice and layer in a jar with garlic. Season with salt & pepper. Top with oil.
If you don’t have a cast iron pan, the peppers can be charred directly on hot coals.
Make a day in advance so the flavours mingle.
Words and images by Stella Pereira
Stella Pereira is a cook, cake designer and artist, originally from Portugal and now living in Cambridge.
Visit her website at www.littlecakepot.com