​ ​​​​​​​My Italian grandmother would come once a year from New York and stay with us for awhile. Back then (1960 ish) ​ San Antonio had an open farmers market downtown. That is where we would by tomatoes and peppers when she was here. Anyway she would roast pepepep on the stove top. No aroma bring back a memory like roasting peppers. I recently found that the chimney starter is awesome for roasting them. This time I threw a hunk of misquite wood in to see if it wood add any flavor. Her recipe was pretty simple.1. Roast peppers until the skin was burnt.
2. Place them in a brown paper bag on top of the fridge for a few hours.
3. Rinse off the burnt skin, discard seeds and stem.
4. Pat dry
5. Place in a bowl with olive oil and garlic.
6. Cover and put in fridge.
They are great with salami, ramano cheese slices and plain white bread.
I think I can match the recipe but never her love.
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