Once roasted, the peppers are gently simmered with Sherry wine vinegar and garlic.
Use Holland peppers if you can find them. They have a thicker flesh than other varieties and will yield a more succulent result.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
Step 2
Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
Step 3
Transfer pepper mixture to platter. Sprinkle with parsley and serve.
