It's actually really, really easy.

Roast some bell peppers (mixed colors works best, I think). Use a gas
burner, BBQ grill, the broiler, whatever - I have a friend who just pops
them into a hot oven.

When they are charred on all sides, pop into a paper bag or covered bowl so
that the steam helps work the skin off.

After 15-30 minutes, peel the skin off, remove stems and seeds, and place
the roasted, peeled pepper sections in a bowl. Dress with some salt and
sherry vinegar. Cover, put in the 'fridge. Just like the stuff in jars,
but tastes better because of the sherry vinegar. Serve as antipasto on
crackers or crostini or pieces of baguette. Or, use in a sandwich in place
of, say, tomato slices.

Or just snack on it. 0 points, I think. And, if you have any bell peppers
that have been in the 'fridge just a little too long, char them and no one
will know the difference.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Douglas Barber" > wrote in message
...
>
>
> Louis Cohen wrote:
>
> > <snip>
> > For appetizers, I grilled some bells this morning and I'm marinating
them in
> > sherry vinegar. <snip>
>
> Please send some of these immediately.
>