• 6 large red field peppers or bell peppers


Serves: 4-6


Roast the peppers whole by charring them over an open flame on a gas stovetop or under a broiler on high until skins evenly blacken and the flesh is tender. Place peppers in a bowl and cover tightly with plastic wrap; let stand until cool enough to handle. 

Using a paper towel, rub off the blackened peel, then seed and stem the peppers; quarter lengthwise and slice into strips.