This is an incredibly useful recipe. It is simple to prepare and everyone loves it for lunch with some halloumi or feta cheese and fresh bread to mop up the juices. The prepared peppers have the silky smooth texture of bottled or canned peppers. They can also be served as part of a mezze with humous and labneh.
The recipe is adapted from a gorgeous cook book called Honey & Co by Itamar Srulovich and his wife Sarit Packer and if you get to eat in their cosy London restaurant they do jolly nice cakes too.
2 long peppers
3 sprigs of fresh thyme or oregano
2 cloves fresh garlic (do not use any that is sprouting)
2 tbsp fruity olive oil
2 tbsp red wine vinegar (I used sherry vinegar and it was perfect)
Char the peppers over a gas flame or under a grill until black all over.
Leave to cool and then peel the charred skin and remove the seeds.
Do not wash the peppers. You need to preserve the smoky flavour of the charred skin.
Cut the peppers into long strips and place in a bowl.
Peel and slice the garlic and muddle up with the pepper strips.
Add the olive oil, garlic and vinegar. Strip the leaves from thyme or oregano, chop up finely and scatter over the peppers.