Ingredients
The following ingredients have 2 Servings
- 3 grilled or roasted red peppers
- Good quality extra-virgin olive oil
- 1/4 cup Kalamata olives, large chop
- 1/4 cup Sicilian olives, large chop
- 1/4 cup pimiento stuffed green olives, large chop
- 1 tablespoon pepadew peppers, minced
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/4 cup Italian flat-leaf parsley, minced
- Zest of a large lemon
- Juice of a large lemon
- Freshly ground black pepper
Instruction
- Rub peppers with olive oil and grill until blackened on all sides. If winter and you have a gas grill, place peppers right on the gas grate and blacken on all sides. If you have a electric stove, cut the peppers in half and skin side up under broiler until skin starts to blister, about 15-20 minutes depending on your oven. Watch them carefully.
- Once they blackened on all sides wrap each on in a wet paper towel and let steam or place in a large bowl and cover with foil.
- Once they are cool to the touch, remove the skins and discard. Cut open peppers, remove the stem, ribs and seeds. Slice into 1" slices.
- Place in a bowl and add olive oil to cover.
- Add all the other ingredients to the peppers and taste for salt & pepper. Store in the refridgerator until ready to eat. Bring to room temperature.
