Chef's Quick Tips: Roasted Red Peppers

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.
Roasted Red Peppers
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
Contact:  
Chef Victor Amereno
Blue Cactus Grill in Norwalk, Fairfield 
NEWS 12 CT FOOD FIGHT!