Recipe by Marlitt
An Italian friend of mine made these every time he had a barbeque. They are were so good I had to start making them my self. No oil, no salt the juices from the pepper and tomato make the flavor. Great as a side or condiment for burgers or what ever you might have.
Top Review by Mommy Diva
Lovely blend of flaovrs, easy to do and versatile to use with different dishes. I think you couldprobably roast(or broil) these in the oven if a BBQ was unavailable to get a similar flavor,although I am a BBQ fan. I did add black pepper. Went nicely with a pork roast. Thanks for sharing.
Directions See How It's Made
- Wrap the garlic in foil.
- Rinse the pepper and tomatoes.
- Put everything on the barbeque grill and slowly blacken the skin turning them every once in a while (the garlic just sits there).
- When the skins have blackened (the tomato skin may have brust thats okay) take them off the grill and put on a plate.
- Take the foil off the garlic, squeeze the garlic out of its skin and put into a medium bowl.
- Skin the tomato as best you can and add to bowl with garlic.
- Mash this with a fork or pestle, remove any skin you might find.
- Start peeling the peppers while still hot you can do this under cold running water, you can tear open the pepper to remove the seeds and stem.
- Then start tearing the pepper in thin strips from top to bottom, ( I once asked why we couldn't just juianne with a knife and was told it just tastes better when riped by hand, I've never tried with a knife to see though).
- The strips are added to the tomato garlic mixture.
- Stir well, cover and let the flavors meld for at least an hour before serving (I don't refrigerate for this).
- Leave this is the fridge over night and you are in heaven.