In this recipe, the peppers either have to be roasted, broiled, grilled, or charred over an open flame first. How-to below.

red peppers, rinsed and dried
extra-virgin olive oil, as needed
1 clove garlic, minced
1 T balsamic or sherry or other flavorful vinegar
salt and pepper, to taste
fresh minced basil, parsley, oregano…

1. To roast: Preheat oven to 500ºF. Line a baking sheet with foil. Place peppers on foil, and into hot oven. Roast, shaking the pan or turning the peppers with tongs every so often until the peppers shrivel and collapse, about 30 minutes. Proceed to step 4.

2. To broil or grill: Preheat broiler or prep grill. Put peppers below broiler or on grill. Cook, turning frequently. The peppers will blacken somewhat; you don’t want to burn them too much, but some blackening is desirable. When the peppers  collapse, take them out or off. Proceed to step 4.

3. For gas flame: Put the pepper  on a fork and hold over the flame, or directly on the flame, turning as for broiling or grilling until the pepper starts to collapse. Proceed to step 4.

4. Now, place above peppers in a bowl and cover with plastic wrap or a towel. Or, put in a paper bag and close it. Or, wrap the peppers in the foil they were roasted on. Let cool, then peel, OVER A BOWL, so as to catch any juices, discarding (or composting) skins, seeds, and stems.

5. Cut peppers into strips or pieces. Combine the oil, garlic, vinegar, salt, and pepper and marinate the peppers in this mixture for at least an hour. Add more oil to cover the peppers, if necessary. Serve at room temperature, garnished with minced fresh herb.