|all photos courtesy peter padoven|
i moved to taos, new mexico 2 weeks ago. we have owned our home here for 13 years but, sadly, only visited a couple of times per year. the rest of the time it was used as a vacation rental. each time we left we promised ourselves that we would live here full time "one day". well "one day" is finally here. we are going to be here for a few years and then divide our time between taos and california. (at least that is today's plan...who knows what might happen?) right now i am so in love with new mexico that i may never leave. can you think of a better place to write a blog emphasizing spicy, hot, delicious food?
spicy roasted peppers
2 large red bell peppers
2 large yellow bell peppers
2 large green bell peppers
2 fresh poblano peppers (sometimes called pasillas)
1/2 cup extra virgin olive oil
4 garlic cloves, peeled and sliced
1 tsp dried red chili flakes
1 tsp coconut sugar (or organic sugar)
1/4 cup balsamic vinegar
pinch sea salt
pinch freshly ground black pepper
place peppers on a foil lined rimmed baking sheet and place under the broiler set to HIGH. cook until peppers are blackened on all sides (check oven often and, using tongs, turn as each side is finished). remove from oven and allow to cool (note, some people recommend placing the peppers in a paper bag, close tightly and allow to cool. i never seem to need this step).
when peppers are cool, peel off the skin. (just use your hands, the peel should come off really easily). cut the peppers in half, pour off the liquid and remove the seeds. cut into slices about 1 inch wide and then cut in half. place in medium bowl. add the rest of the ingredients and stir gently to blend. cover bowl with plastic wrap and place in refrigerator a minimum of 8 hours (overnight is best). remove from refrigerator 2-3 hours before you plan to serve.
***note, due to sandy this week's fallfest is being delayed...will keep you updated...
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