Fire-roasted peppers

Fire-roasted peppers

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

Just about every Italian I have spoken to about barbecuing capsicums or peppers says that putting them directly into the fire to cook gives them a flavour that’s so sublime, no gas grill can match it. This method is great, as the direct contact with the coals speeds the process along.

I once worked with the Sicilian director Carmelo Musca. Gesticulating passionately, he described the way his mother prepared sweet peppers. With my imagination stimulated, I could smell the sweet, burnt skin blistering to reveal the lush flesh impregnated with the soul of the fire.

These peppers work a treat on Bruschetta. It’s best to use long, pointed peppers. The great thing about using a plastic bag when preparing them is that you can leave all the charred and discarded material inside the bag, which you can then tie up and dispose of without any mess

Ingredients

Quantity Ingredient
6 fi

Method

  1. Build a good hot coal base and allow it to burn down to an even white bed of ashen coals.
  2. Place the peppers around the edge of the fire, and use long-handled tongs to turn them so their skin is charred evenly on all sides. When the peppers are blackened all over, either put them in a stainless-steel bowl and cover with cling wrap or put them in a plastic bag and tie to seal. Allow the peppers to cool sufficiently so you can handle them.
  3. Prepare the peppers by pushing the charred skin away from the flesh, removing the stalk and slitting the peppers to remove the seeds.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
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