I prefer the fleshy mouthful of regular bell peppers here; Sarit prefers the silky texture of the long ones, called Romano or Romero. If, like us, you have strong feelings about the qualities of different peppers, take a minute to congratulate yourself on having a very fortunate life.
For 4 as part of a mezze platter, but do double this recipe, triple it—have this in the fridge always
3–4 long red peppers
3 sprigs of fresh thyme
3 cloves of garlic, peeled and thinly sliced
a sprinkling of sea salt and freshly ground black pepper
3 tbsp red wine vinegar
3 tbsp good olive oil
Turn your oven on to broil at 475°F and set the peppers on a baking tray—you can line it with aluminum foil or a silicon baking sheet, but avoid parchment as it can catch fire. Wait till the broiler is piping hot, then place the tray directly under it. It will take 4–5 minutes to burn the skin of the peppers (you want them to be going black), then carefully turn them and scorch the other side for another 4–5 minutes.
Quickly transfer the burnt offerings to a bowl and cover it with plastic wrap, or do the same as my mum: throw them into a plastic bag and tie it—that way, once they have cooled, you can peel the peppers inside the bag, remove the flesh and leave the skins inside the bag to throw in the rubbish (clever lady).
Once the peppers are cool enough to handle, peel away the skin. It should just fall off. Don’t be tempted to wash them or you will lose all the flavor. Tear each pepper into about six long strips. Set them in a bowl, add all the other ingredients and mix well.
The peppers will be ready within an hour but improve with time. They will keep just as they are in an airtight container in the fridge for a week. If you want to keep them for longer, place everything in a pot and bring to the boil, then seal in a sterilized jar.* They will keep for 2–3 weeks in the fridge like this, but should be consumed within a week once opened.