Piments rouges (roasted red peppers)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 4 | larges | Red peppers |
| 4 | tablespoons | Cooking oil |
| Salt to taste | ||
Directions
Place the whole peppers on a flat baking tray and roast them, turning them often, until the skin is soft, about 20 minutes. Remove and peel them. Cut the peppers in half and remove the seeds. Saute the peppers in oil until they are darken. Season them wit Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Related recipes
- Classic roasted peppers
- Hot peppers
- Moroccan red pepper sauce
- Pepper sauce (poivrade)
- Piment
- Pimento peppers
- Pimentos
- Red pepper puree
- Red pepper sauce
- Roasted peppers
- Roasted red bell pepper sauce
- Roasted red pepper garnish
- Roasted red pepper rouille - bon appetit
- Roasted red pepper sauce
- Roasted red pepper sauce (mf)
- Roasted red peppers
- Roasting peppers
- Roasting red bell peppers
- Sauteed red peppers
- Smoked red bell peppers