photo taken by Andrew Malone, on November 27, 2008, CC licensing


- 4 red or green peppers

- 2 fluid oz./60 ml. White wine vinegar

- 1/2 fluid oz./15ml. Olive oil

- 1/4 teaspoon salt

- 1/4 teaspoon fresh chopped dill


Preheat the broiler. Lay the peppers on a tray in the broiler around 3 inches from the heat. Keep turning them as the skin blackens and bubbles, but be sure the flesh of the peppers does not burn. This can take between 15 to 20 minutes. Take them out and let them cool before handling them.

While continually dipping your fingers in cold water (this is the trick), peel the skin off the peppers. Most of the skin will come off easily, but you will need a small knife to get at the stalk and at the bottom. Be careful not to damage the flesh and be sure to leave them whole, with the stalks still on. They look much better this way.

Put the peppers in a shallow dish and cover with the marinade made of oil, vinegar, salt and dill.

Let them cool at room temperature, and then you can refrigerate them. They will keep nicely for a few days and make for a great appetizer.

Sephardic or Askhenazi