CHEF JEFF — ONE BYTE AT A TIME: Charred Peppers

If you haven’t tried this fantastic grilled food, give it a try.

Charred Peppers

12 or more long peppers, red, green or both

2 or so tablespoons olive oil

Salt (optional)

Lemon juice, capers or anchovies (optional)

Build hot fire. Wood is ideal, charcoal a good second. Rack shouldn’t be more than 3 to 4 inches from fire. You can start peppers just as flames begin to die down; there will be no flare-up. Put peppers on grill without crowding too much. As they blacken, turn so they char on all or at least most surfaces. As they finish, transfer to bowl, where you can pile them up. (There is no need to put them in paper bag, as you may have read.) Let cool. Peel, seed, using as little water as you can to rinse remaining seeds, skin from peppers. But don’t be too compulsive: a few seeds, bits of skin are fine. The closer to whole peppers remain the more attractive they are. Dress with olive oil, salt if desired. Lemon juice won’t hurt; neither will capers or anchovies. These keep refrigerated for at least a week.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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