Olive oil pepper
By VicentaLakin
The appetizer is simple and has a special technique. It needs fresh peppers on the open fire to be charred, to be removed from the skin, to be cut into small pieces and then to be picked for short periods. But it tastes nice and bright, and it suits the holiday atmosphere. It's not bad for a Chinese-Western dinner
Recipe Recommendations
- Yellow colored pepper one
- Orange pepper one
- Red colored pepper one
- sea salt appropriate amount
- extra virgin olive oil appropriate amount
- thyme 1 vial
- garlic cloves of 2
- black pepper appropriate amount
- salty and fresh
- burn
- several hours
- simple
Steps for Olive oil pepper
1
Open fire, put the peppers on the open fire and bake on the surface。
2
That's about it. Take it easy. It's easier to remove the skin because it's baked after high temperatures。
3
Three peppers are finished。
4
Cut small pieces, put sea salt, special-grade primary olive oil, centrifugal, garlic, black pepper powder mixed into a pepper block, and put a filament in the refrigerator for more than two hours。
5
In two hours, you can eat! It's fine to set up the board as you like, but isn't the color very festive。