- ¼ cup extra virgin olive oil
- 5 large red bell peppers
- 3 tablespoons fresh lime juice
- ¼ teaspoon salt (or to taste)
- 1 teaspoon minced or crushed garlic
- Freshly ground black pepper, to taste
- 1). Preheat the oven to 400°F. Line a baking tray with foil and coat with about 1 tablespoon of the olive oil.
- 2). Place the peppers on the tray, laying them on their sides. Roast in the center of the oven for about 30 to 35 minutes, turning the peppers with tongs every 5 to 8 minutes, so they will roast – and blister – fairly evenly.
- 3). When the peppers are quite soft and the skins have darkened and pulled away from the flesh, remove the tray from the oven. Use tongs to transfer the peppers to a bowl, then cover the bowl with a plate. Let the peppers cools until comfortable to handle. (The roasted peppers will express flavorful juices while cooling. Save this liquid and use it for soup stock or a sauce.)
- 4). Peel each pepper, using your hands and/or a paring knife. Also remove and discard the stems and seeds. Cut the peppers into small cubes or strips and transfer them to a second medium-sized bowl.
- 5). Add the remaining ingredients and mix gently. Cover tightly and refrigerate for at least 4 hours before serving. (Longer is fine.) Serve cold or at room temperature.