Equipment
Ingredients
Main
- 12 peppers
- 30 ml olive oil
Seasoning
- 2 g salt, to taste
- 15 ml lemon juice, to taste
- 15 g capers, to taste
- 20 g anchovies, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 136 kcal
- Protein
- 4 g
- Carbohydrates
- 20 g
- Fat
- 6 g
- Fiber
- 7 g
- Sugar
- 14 g
- Sodium
- 205 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 2 mg
- Potassium
- 720 mg
- Calcium
- 30 mg
- Iron
- 1.6 mg
- Magnesium
- 42 mg
- Phosphorus
- 93 mg
- Zinc
- 0.9 mg
- Vitamin A
- 524 mcg
- Vitamin C
- 428 mg
- Vitamin E
- 6.0 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.31 mg
- Niacin
- 3.8 mg
- Folate
- 155 mcg
- Water
- 314 g
Sources: USDA FoodData Central
Method
Heat a grill using wood or charcoal. Position the rack 8 to 10 cm (3 to 4 inches) above the heat source. Wait for flames to subside before cooking.
Arrange peppers on the grill in a single layer. Turn frequently until the skins are completely blackened and charred on all sides.
Place the hot peppers into a bowl and let them rest for 10 minutes to loosen the skins.
Peel the charred skins off by hand and remove the internal seeds. Rinse briefly to remove excess debris without losing all the smoky flavor.
Dress the peppers with 30 ml of olive oil and salt to taste. Add lemon juice, capers, or anchovies if desired.
Chef's Notes
- For the best char, use a hot grill with active flames. The high heat and direct contact are crucial for blistering the skins effectively.
- Don't over-rinse the peppers after peeling. A quick rinse is sufficient to remove loose char and seeds; retaining some of the smoky residue enhances the flavor.
- Allowing the peppers to steam in a covered bowl after grilling is key to loosening the skins, making them easier to peel.
- Taste and adjust seasoning after dressing. The saltiness of capers or anchovies, if used, will significantly impact the final flavor profile.
Storage
Refrigerator: 7 days — Store in an airtight container covered in oil.
Reheating: Serve at room temperature or cold.
Troubleshooting
Skins are difficult to peel
Cause: Peppers were not charred enough or did not steam sufficiently in the bowl.
Fix: Return peppers to heat briefly or use a small paring knife to scrape stubborn areas.
Prevention: Ensure skins are fully blackened on all sides and cover the bowl while resting to trap steam.
Cultural Context
Roasted peppers are a staple in Mediterranean cuisines, particularly in Southern Europe and North Africa. This simple preparation method, often using open flames or hot coals, is a traditional way to enhance the natural sweetness of peppers and impart a desirable smoky flavor, making them a versatile appetizer or side dish.
