Legendary Killer Peppers

Even though I pay the price all night long after eating peppers, those vitamin filled guys are wonderful. I can’t live without them.

How can one possibly eat a sausage sandwich without one? Or a steak sandwich? Or even a cold meat sandwich? It’s practically Un Italian/American if you do!

Can’t be done.

Anyway, here is my late mom’s all time authentic, right off the boat recipe for roasted peppers.

These little babies are legendary.

Sometimes, when I have made a particularly good batch, I feel like nailing one or two on the wall, just to admire them.

You should see the size of peppers in Sicily. Not like the puny ones here in the States.

Huge. Brilliant in color, succulent (gosh I love that word….never use it much though)

Anyway, you will need:

4 green or red peppers
¼ cup Extra Virgin Olive oil
Garlic powder
Salt to taste.

First, get a nice glass of wine as you gather all those things and sip it. This is the time to be thankful. Despite your harried life, a little mellow time first is in order.

Pre-heat the oven at 450 degrees while you think then over.

When you are nice and mellow, place the peppers on a cookie sheet. Cook those babies until they are BLACK all over. Turn then every once in a while.

Remove from the oven and put them in a paper bag. Let them sit there for a few minutes.

Take one out at a time and rub away the thin black skin. Tear the peppers after you remove the seeds and core.

Place the shards in a bowl and add the olive oil, and salt to taste. Mix well and add a squeeze of lemon.

They can be served hot or cold. They will last for a week in the fridge too. I love any sandwich that has these peppers on them. They make a wonderful sandwhich with piping hot bread too. Yum.

Thanks. Mom.