Added by The Cuban Chef | Sun 05 Jul 2009 @ 01:01
Yield: 10 portions
Peppers, red and yellow 6 ea.
Extra virgin olive oil Ĺ Cup
Italian parsley, rough chopped 1 Tbsp.
Garlic, minced 1 Tbsp.
Salt and black pepper t.t.
1. Roast peppers under broiler. Put in hotel pan, wrap in plastic and let peppers steam until cool enough to handle.
2. Clean peppers. Cut into ľ-inch strips.
3. Drain peppers in sieve or colander for 2 hours.
4. Toss peppers with oil, garlic salt and pepper.