Just have to share this simple roasted red pepper recipe from The RQ's Italian grandmother. These have been a staple since Gram first shared how easy they are to prepare. Italian seasoned pimientos are great as a side to many a meal. Roasted pimientos are also great chopped up and/or added to many a salad, sandwich, veggie or baked casserole. Pimientos can include the basic red bell pepper, cherry pepper, & of course, the chili pepper.
3-4 red peppers (bell, cherry. chili)
2-3 cloves garlic, chopped fine
13/4 tsp dried oregano
salt & pepper
olive oil just to almost cover
Bake (500 degrees) or broil, or char peppers over a gas burner (personal preference). I prefer baking or broiling as it is the least messy. Place foil on bottom of oven or lower rack if want to avoid leaking juices while the skins blacken. Don't forget to turn peppers to blacken all sides, about every 10-15 min.. Once blackened place in glass bowl and place lid on top to allow the skins to peel away from flesh. Once cool. Peel and slice. Add to oil & spices, refrigerate...ENJOY!