Selma’s Roasted Red Peppers with Salami

servings
4 servings
prep time
15 minutes
cook time
30 minutes
Two beautifully roasted peppers, one red and one orange.

Two vibrant peppers, one red and one orange, are shown roasted to perfection, emphasizing their rich, charred textures.

Ingredients

  • •6 large red bell peppers (choose heavy with thick-flesh)
  • •Olive Oil
  • •8 garlic cloves, peeled, halved
  • •Several thin slices of soppressata or genoa salami, cut into ½-inch-wide strips
  • • Sliced baguette

Preparation

  1. Char the peppers directly over a high gas flame until blackened on all sides, turning with tongs. Place the peppers in a large bowl; cover tightly with plastic wrap. Let stand/steam at least 15 minutes and  up to 1 hour. Put on disposable gloves and rub the peel off the peppers. Halve and seed the peppers. Slice into 5 cm (½ inch) wide strips. Place in a resealable plastic bag. Cover generously with oil; add the garlic. Seal bag and toss to distribute ingredients evenly. Chill up to 4 days, turning the bag occasionally.

  2. Transfer the pepper strips from the oil to a serving bowl; add salami and toss to blend. Season lightly with kosher salt and freshly ground black pepper. Serve with the baguette.

  • Thick-flesh peppers can roast longer without softening too much and so they have a smokier flavor
  • Gently squeeze peppers occasionally as they roast to make sure the flesh isn’t too soft
  • Steaming the peppers loosens the skin so they are easier to peel
  • Don’t rinse the peppers to make peeling easier; the roasty juices add good flavor
  • Don’t worry if some of the charred skin remains; the charred bits add flavor and a rustic appearance
  • With just oil and garlic the peppers will hold their texture; salt and vinegar especially will cause them to break down
  • Leave some of the oil or drain it all off. The remaining oil can star in a delicious vinaigrette.

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appetizers

About the author

Selma Brown Morrow, a food editor at Bon Appétit Magazine for 25 years and cookbook author, is a freelance tester and recipe developer for TV celebrity chefs, restaurants, and numerous publications. She can be reached at selma.morrow@gmail.com.

Courtesy photo

Selma Brown Morrow

Selma Brown Morrow

Selma Brown Morrow is a freelance recipe developer, writer, and consultant to restaurants, TV celebrity chefs, and numerous publications.

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