Instructions: If you have an outdoor grill: Cut each pepper in half and remove the seeds and membrane.

In a small bowl, combine the oil with the garlic.

Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. On a gas grill, place the setting to high.

Place the peppers directly on the rack, skin-side down. Do not turn. Brush with the flavored oil. Grill for about 5 to 8 minutes until peppers are slightly charred.

Place the peppers in a plastic sealable bag. Cool the peppers for about 15 to 20 minutes. Remove the charred skin with your fingertips. Rinse any excess charred skin under water. If a little charred skin remains, leave it alone. It is delicious and adds to the flavor of the peppers.

This recipe yields 6 servings. Serving size 1/2 pepper.

Comments: Youll use this recipe over and over again. Use your broiler or place the peppers right into a gas flame on the stovetop if you do not have an outdoor grill.

If you place into the gas flame, do not cut the peppers. Just place whole into the flame and keep turning with a long-handled fork or tongs. Then place whole in the bag. When cool, remove charred skin and cut open the pepper and remove the seeds and membrane.

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