Take them out and peel off the skin(Don't worry about leaving patches of
charred skin on, it adds a nice smoky flavor), slice open lenthwise and
remove the seeds. In a bowl, sprinkle the sliced roasted peppers with a
good quality balsamic vinegar and toss to coat evenly.
Pack these sliced vinegared peppers into jars with olive oil. I'm not sure
how long these will store, as that was never a problem! Give em a day or
two and they'll be gone!
They are similar to regular roasted peppers but add a nice glow. Serve
with fresh slices mozarella, calamata olives, fresh basil and proscuitto.
From: Mark Stevens, Via: Chile Head Mailing List
Posted By: Mark, firstname.lastname@example.org
Post Date: Fri, 05 Jun 1998
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