Cooking Time: 6-8 Min Servings: 6
- Fig Balsamic Vinegar
- Espresso Balsamic Vinegar
- Traditional 18 Year Balsamic Vinegar
- 3 red bell peppers
- 3 yellow bell peppers
- 12 basil leaves, finely shredded
- 1 tablespoon Olive Scene 18 year aged Traditional Balsamic Vinegar*
- 1⁄2 teaspoon salt, preferably kosher or coarse grained sea salt
- 1⁄2 teaspoon freshly ground black pepper
- Char the bell peppers, either by holding and turning them one at a time with tongs over an open gas flame so that the outer skin bubbles and blackens, or by placing them on a large lipped baking sheet set 4 inches from a preheated broiler and turning occasionally until blackened all over, about 6 minutes.
- In either case, transfer to a paper bag and seal tightly or put them all in a large bowl and seal with plastic wrap.
- Set aside for 10 minutes.
- Gently remove the peppers from the bag or bowl and peel off the blackened skin while holding the peppers over a clean medium bowl. (You want to catch any juice.)
- Don’t peel the peppers under running water; you’ll rinse off a good deal of their flavor.
- There’s no harm if a few black specks remain.
- Stem, core, and seed the peppers on a large cutting board, again preserving as much juice as possible.
- Cut the peppers into 1⁄2 inch strips and place them in the medium bowl along with any reserved juice.
- Toss with the basil, balsamic vinegar, salt, and pepper.
- Cover and set aside at room temperature for at least 2 hours.
To store: Cover and refrigerate for up to 3 days; serve at room temperature.
*can also use dark chocolate, espresso, or fig