Italian Roasted Pepper Antipasto

I do a series on Tiktok called Kitchen Basics 101, where I teach the barebones basics, as if you have never cooked a day in your life, from the perspective of a mom. You can watch me step by step cook this and all my other recipes there! This traditional version of my mother in laws roasted peppers is a labor of love! She would make pounds and pounds of it when peppers were on sale or in season ♥️ she would freeze the peppers before adding the olive oil, garlic, salt & parsley 🌿 then defrost & mix up each week! Her table always had these on it & making them reminds me of her ♥️

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Step 1

Wash and dry peppers

Step 2

Cut around the stem and pluck it off, removing seeds and pith with your hands

Step 3

Place peppers on sheet pan under the broiler set at 500°

Step 4

Peppers will become blackened, and will need to be turned every five or so minutes until they become soft juicy and the skin charred all over

Step 5

Carefully remove from oven and place in a heat, safe bowl and cover for 20 or so minutes. During this time the peppers will cool, and the skin will start to come away from the flesh.

Step 6

Make sure not to discard the juice that was removed from the peppers while they were cooling. This has tremendous flavor and adds to the final dish.

Step 7

Once the peppers have cooled peel the skins off and discard. Then tear the peppers into long strips and return them to the cooling bowl

Step 8

Add extra-virgin olive oil, garlic, parsley and salt to the peppers. Combine gently and store in refrigerator for a minimum of a few hours before serving

Step 9

Delicious on crusty bread and intended as an appetizer or condiment with your meal