Equipment
Grill
or Oven broiler
Grill rack
Mixing bowl
Ingredients
6 servings
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)
136
Calories
4g
Protein
20g
Carbs
6g
Fat
7g
Fiber
14g
Sugar
205mg
Sodium
Method
01
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.
02
Arrange peppers on the grill in a single layer. Turn frequently until the skins are completely blackened and charred on all sides.
15mLook for: Skins are black and blistered
03
Place the hot peppers into a bowl and let them rest for 10 minutes to loosen the skins.
10m
04
Peel the charred skins off by hand and remove the internal seeds. Rinse briefly to remove excess debris without losing all the smoky flavor.
05
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.
