This week Chef Victor Amereno of the Blue Cactus Grill shows Tina Redwine how to make classic American comfort food with a South Western twist.

2 Red Bell Peppers
1 clove garlic, minced
2 Tbs. olive oil
pinch salt and pepper

Method:
Over open flame, on grill or baked in oven cook peppers until dark and blistered.
Put in container and cover until cooled
Peel burnt skin from pepper and clean out seeds and stem
slice in strips, combine with garlic, salt, pepper and olive oil
refrigerate and serve

Chef Victor Amereno

Blue Cactus Grill in Norwalk, Fairfield