Easy, quick, and delicious as an appetizer, meze, or side dish, these fried peppers are often eaten at room temperature and can be refrigerated for several days.
- 1 pound of sweet peppers (bull’s horn, Anaheim, Cubanelle)
- oil for frying
- red wine vinegar
- sea salt
- thinly sliced garlic (garnish)
- fresh chopped parsley (garnish)
Fry the peppers in 3-4 tablespoons of oil, turning frequently until lightly browned and the skin begins to split open. To serve, place on serving plate(s), sprinkle with vinegar. In order, sprinkle with salt, garlic, and parsley, and serve.