Ingredients
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1
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1
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2
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2
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Directions
Red Bell Pepper Tapas, I love Spanish Tapas I could live happily on appetizers all the day long I hope you are willing to try and rate this recipe As long as the Peppers you choose are sweet and ripe, you will not be disappointed , I am happy to add this recipe to my list of Spanish Tapas! To save time, I took a shortcut by using canned roasted red peppers from a jar, and did not feel at all that I was cheating It made an already simple recipe even simpler , Super! I cannot even say how wonderful this is It’s definitely 5 stars at our house, we love this I made as stated with one important exception: Do not rinse the peppers with water after they have been roasted, that is where much of their flavor is The skins and seeds can be removed easily without rinsing I allowed this to marinate overnight, then we ate it ALL in a jiffy Thanks for posting a simple and fantastic recipe I’ll make this often!
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Steps
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1
Done
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Adjust Broiler Rack to Within a 4 Inches of Heat Source. |
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2
Done
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Cover Broiler Pan With Foil and Preheat Broiler. |
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3
Done
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Place Peppers on Hot Foil. |
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4
Done
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Broil For 15-20 Minutes, Turning Each Pepper Every 5 Minutes Until Skin Is Blackened. |
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5
Done
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Remove Peppers from Broiler and Place in a Brown Paper Bag. |
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6
Done
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Roll Top of Bag Down and Set Aside For 15 Minutes, This Steams the Skins Which Makes Removing the Skin Easier. |
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7
Done
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Peel Peppers by Cutting Around the Stem and Twisting It, Halve Peppers and Peel the Skin Back With a Knife. |
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8
Done
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Rinse Peppers With Cold Water and Remove Seeds. |
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9
Done
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Slice Pepper Halves Lengthwise Into 1/4 Inch Strips. |
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10
Done
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Place Pepper Strips Into a Jar. |
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11
Done
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Add Oregano, Garlic and Oil. |
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12
Done
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Close the Lid and Shake to Blend. |
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13
Done
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Allow to Marinate an Hour. |
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14
Done
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We Like This Served With Garlic Bread. |
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15
Done
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This Will Keep One Week in the Refrigerater in Jar. |
