1. In a small bowl, combine oil, cumin, garlic, salt and pepper. Let stand 2 hours or refrigerate overnight. 2. Broil the peppers on a baking sheet lined with foil. Turn the peppers periodically until all sides are blackened. Place the peppers in a bowl and cover with plastic wrap (or place the peppers inside a paper bag). Let steam 15 minutes or so. Skins should slip off easily. Remove seeds. Slice peppers lengthwise. 3. Combine oil marinade and peppers in a glass bowl or jar. Let peppers absorb flavors for 1 hour or for a couple days in refrigerator. 4. Serve as part of an antipasto plate or with goat cheese and sliced baguette. ---------------------------------------------------------------------------
Nutrition
Ingredients
