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.

Recipe Image

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.

<ul> <li style="font-weight: 400;">Thick-flesh peppers can roast longer without softening too much and so they have a smokier flavor</li> <li style="font-weight: 400;">Gently squeeze peppers occasionally as they roast to make sure the flesh isn&#8217;t too soft</li> <li style="font-weight: 400;">Steaming the peppers loosens the skin so they are easier to peel</li> <li style="font-weight: 400;">Don&#8217;t rinse the peppers to make peeling easier; the roasty juices add good flavor</li> <li style="font-weight: 400;">Don&#8217;t worry if some of the charred skin remains; the charred bits add flavor and a rustic appearance</li> <li style="font-weight: 400;">With just oil and garlic the peppers will hold their texture; salt and vinegar especially will cause them to break down</li> <li style="font-weight: 400;">Leave some of the oil or drain it all off. The remaining oil can star in a delicious vinaigrette.</li> </ul>

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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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