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Vampire Peppers
- 15 large red, yellow or green bell peppers
- 20 large garlic cloves, coarsely chopped
- 3 tablespoons plus 1 teaspoon sugar
- 1 1/4 teaspoons salt
- 1 1/4 cups cider vinegar
- 1 3/4 cups plus 2 tablespoons oil
- salt and pepper
Char peppers over gas flame over in broiler until blackened on all
sides. Wrap in paper bag and let steam 10 minutes. Peel and seed.
Cut peppers lengthwise into thirds. Transfer to a bowl.
Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually
whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight.
Bring peppers to room temperature. Using tongs, transfer peppers
to large platter, discarding marinade. Season with salt and pepper and serve.
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