Ingredients
- 460 grams bell peppers (4 large, 2 red and 2 yellow)
- 1 large garlic clove, peeled and thinly sliced
- 1 small dried red chillie (crumbled, 1 or 2 chillies, to taste)
- 1 tablespoon coriander seeds
- 3 tablespoons olive oil (extra virgin olive oil, 3 good lugs)
- 1/8 teaspoon red wine vinegar (splash)
- Salt and freshly ground black pepper, to taste
- 1 bunch fresh basil (1 handful)
How to Make
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Note: You can blacken the peppers by placing them directly on a flame, or on a barbecue, or under the broiler.
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Step 1: Blacken the peppers.
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Step 2: Once blackened all over, allow to steam in a covered bowl for 5 minutes.
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Step 3: Peel and deseed. Don't wash the skins off under running water as you will lose a little of the fantastic sweetness that you've created by blackening them.
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Step 4: Cut or tear each pepper into around 8 strips and place them in a bowl.
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Step 5: Add the garlic, chillies, coriander seeds and olive oil to the peppers with a good splash of red wine vinegar.
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Step 6: The key is to season well to taste.
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Step 7: Toss this and, ideally, allow to sit for an hour, tossing occasionally, before ripping in your basil and serving.
We hope you enjoy this recipe!
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