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Name: Roasted Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ts Salt; 8 md Sweet red peppers; (21/2 lb); 3 Whole anchovy fillets; 3 Whole garlic; Cloves; 1/4 c Lemon juice; 1 c Olive or salad oil

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INGREDIENTS

2 ts Salt
8 md Sweet red peppers; (21/2 lb)
3 Whole anchovy fillets
3 Whole garlic; Cloves
1/4 c Lemon juice
1 c Olive or salad oil

Servings

INSTRUCTIONS

1. Preheat oven to 450F. 2. Wash red peppers, and drain well. 3. Place peppers on cookie sheet and bake about 20 minutes, or until skin of peppers becomes blistered and charred Turn peppers with tongs, every 5 minutes. 4. Place hot peppers in large kettle. Cover kettle, and let peppers stand 15 minutes. 5. Peel off charred skin with sharp knife. Cut each pepper into fourths. Remove ribs and seeds, and cut out any dark spots. 6. In large howl, combine olive oil, lemon juice, salt, and garlic. Add peppers, and toss lightly to coat with oil mixture. 7. Pack pepper mixture and anchovy fillets into 1-quart jar; cap. Refrigerate several hours or overnight. Serve as an appetizer or use in a tossed salad. Makes 1 quart. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary" on Dec 15, 1997

NOTES

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Roasted Peppers

2 ts Salt
8 md Sweet red peppers; (21/2 lb)
3 Whole anchovy fillets
3 Whole garlic; Cloves
1/4 c Lemon juice
1 c Olive or salad oil

1. Preheat oven to 450F.    2. Wash red peppers, and drain well.    3. Place peppers on cookie sheet and bake about 20 minutes, or until skin  of peppers becomes blistered and charred Turn peppers with tongs, every 5  minutes.    4. Place hot peppers in large kettle. Cover kettle, and let peppers stand       15    minutes.    5. Peel off charred skin with sharp knife. Cut each pepper into fourths.  Remove ribs and seeds, and cut out any dark spots.    6. In large howl, combine olive oil, lemon juice, salt, and garlic. Add  peppers, and toss lightly to coat with oil mixture.    7. Pack pepper mixture and anchovy fillets into 1-quart jar; cap.  Refrigerate several hours or overnight. Serve as an appetizer or use in a  tossed salad. Makes 1 quart.    Recipe by: diane@keyway.net    Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary"  <diane@keyway.net> on Dec 15, 1997

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 1 Servings

Calories: 61
Calories from Fat: 4 (7%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 6.5mg		0 %
Potassium 302.4mg		8 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 14.6g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 61

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