- 4 peppers (yellow, red, green…)
- Olive oil
Wash the peppers and place them on a baking dish.
Bake at 6/7 thermostat (200°C), until the skin blackens.
Turn them and repeat the operation until the pepper is entirely black (be careful not to burn it completely!!!).
Take them out of the oven and put them in a freezer bag until they cool down. Reserve the juice.
Remove the skin and seeds, then cut the peppers into thin slices. Put them in a container, add the juice, a little oil, salt, pepper, a shallot cut into slices, and a little garlic puree.
Consume immediately or let it marinate in the refrigerator with a cover (it will keep for a week).
- 1 Oven – Top of the best ovens
- 1 Knife – Top 3 knives
- 1 Cover – Best sales
- 1 Baking dish