Fire Roasted Red Peppers

Pimientos Morrones
Serves 4

Healthy and great tasting don’t always go together but in the case of red bell peppers they do. Raw they’re wonderful, however roasting them makes them even better and sweeter. Pimientos morrones are what they use to stuff olives with. They are sweeter with a smother surface and thicker flesh than regular bell peppers but either one will work in this recipe. Try to pick bell peppers that are smooth as they roast and peel easier than ones with deep crevices.
Enyoy with a loaf of good fresh bread, some cheese (Fontenella would be my pick and a bottle of good red wine (from Full Bodied Cellars ), if you can find it.

2 red peppers, preferably Morrones
1 clove garlic, minced
¼ cup extra virgin olive oil
1 tsp. minced fresh parsley, preferably flat leaf
freshly ground sea salt to taste
pan spray

Spray the pepper with pan spray and place over fire. I use my gas grill. I remove the grill and put the peppers right on the grill bricks. The can also be done right on the stove top of a gas oven. Rotate the peppers until they are blackened and blistered all over. Place in a paper bag, fold the top closed and let steam until cool. Peel the skin off the peppers, cut the stems off, cut peppers in half lengthwise, core and remove the seeds. Cut into ½ inch wide strips. Place then in a small bowl. Add the remaining ingredients and toss well with a rubber spatula to mix. They get better if they sit a day or two in the refridgerator, but bring to room temperature before serving.