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| Oaxacan Peppers |
8 Large Red Peppers (sweet)
1 cup freshly squeezed lemon juice (usually 8 or 9 lemons depending on size and freshness)
1 cup extra virgin olive oil
1 cup parmesan cheese (grated, use the type in a jar, not freshly grated-in this case jar is best)
4-6 cloves minced garlic
1 loaf french bread, sliced in thin slices and toasted
Preparation
Wash and dry red peppers, place on cookie sheet.
Broil until blackened on all sides.
Cool completely.
Remove skin and seeds from peppers, cut into strips.
Save any "pepper juice" from the broiling pan
Marinade:
Add lemon juice, olive oil, cheese, garlic and pepper juice. Stir well
Add peppers to marinade. Peppers must marinate about 4-6 hours before serving. Place in refrigerator for marinating. Remove from refrigerator one hour before serving.
Toast thin slices of french bread. Top toast rounds with a few pepper strips and marinade.
Preparation Time: 30 minutes to roast peppers and make marinade, 1 hour to cool, 30 minutes to peel roasted peppers.
Serves at least 10 (or 4 very hungry people)
Left over marinade (no peppers left) makes a great toping for brushetta.
Notes from Liz
This is the number one favorite recipe of all of my guests. It is delicious year round. I learned many wonderful recipes at the Seasons of My Heart Chile Tour in Mexico but this one I learned from a chef at a Wellfleet restaurant that has since closed (Aesop's Tables, Chef Anna). Peeling the roasted peppers is messy but really worth it!
