There are a thousand and one recipes for this easy staple of outdoor cooking, and it feels like I've tried all of them. But none quite match up to this one. After you've charred the peppers on the grill, you just pop them in a resealable plastic bag until you can slide the skins right off. Then you submerge them in a mixture of olive oil, vinegar, and garlic until they pick up a bit of tang. These will last a week in the fridge, but I bet you'll finish them before then.

　　

Ingredients

Serves 8

　　8 bell peppers

　　1/4 cup thinly sliced garlic

　　1/4 cup thinly sliced shallots

　　1 tablespoon fleur de sel

　　1 teaspoon finely or coarsely ground fresh black pepper

　　1/4 cup red wine vinegar

　　1/2 cup extra virgin olive oil

　　2 tablespoons coarsely chopped flat-leaf parsley

　　

Step 1

1. To blister the peppers, place over an open flame or directly on the coals. Turn to grill on all sides until the skin is completely blackened. Immediately transfer to a large resealable plastic bag or place in a large bowl and cover the top with plastic wrap to seal. Let sit for 30 minutes, or until cool enough to handle.

　　

Step 2

Working with one pepper at a time, transfer to a work surface. Remove the skin, stem, and seeds. It's OK if some bits of char remain, that will add great flavor.

　　

Step 3

Cut the peppers into 2-inch strips and toss with the garlic, shallots, fleur de sel, pepper, and vinegar. Let sit at room temperature for at least 1 hour, or up to 4 hours to allow the flavors to develop.

　　

Step 4

2. Toss with the olive oil and parsley just before serving.

　　Reprinted with permission from Serious Barbecue: Smoke, Char, Baste, & Brush Your Way to Great Outdoor Cooking by Adam Perry Lang with JJ Goode and Amy Vogler, © 2009 Hyperion