Never judge a book by its cover or something by the color of its skinâ€¦you never know what lies within. Isnâ€™t this just an amazing photograph of seemingly charred and inedible red capsicum or sweet red bell peppers??? How can anything delicious come from something that looks like this? Grilled red and yellow peppers are one of my favorite side dishes, salad ingredients or antipasto components. I can eat this as part of a grilled pepper and mozzarella salad, in a mixed green salad, together with prosciutto and sharp goats milk cheeses, thrown into a creamy dressing or dipâ€¦ there are dozens of uses for this fantastic ingredient. It looks good, has fantastic flavor and a terrific texture.
There is something about the heat of the charcoal grill acting on capsicum or sweet bell peppers that transforms its texture and flavor dramatically under super hot conditions into a delicious ingredient or dish all on its own. For some reason, this treatment does not work for green capsicum, however. To make, buy some really fresh and meaty red and yellow (orange and purple if you are lucky) capsicum and grill them directly on hot coals or on the grill a few inches above the coals. Turn frequently until the skins are charred black. You can also do this over a gas flame on your stove if you donâ€™t have a barbecue going, but this is a little trickier to do. Take them off the heat and put in a paper bag that you seal shut (putting them in a bowl and covering with cling wrap will also work) so that the steam from the hot capsicum continues to cook the peppers and facilitates peeling. When cooled a bit, peel the peppers, remove the stem and seeds and slice into large pieces. Coat with olive oil and store in the fridge until needed. Will last 3-5 days in the fridge.