|Bell peppers||4 Large (varying colors - the boxier the better)|
|Cloves||2 Clove (10 gm)|
|Minced garlic||1 Tablespoon|
|Salt||1 Pinch (for marinating)|
|Balsamic vinegar||4 Tablespoon (for marinating)|
|Olive oil||1 Tablespoon (for marinating)|
Place the whole, washed peppers on a baking sheet or broiling pan directly under a broiler on high heat. (Or, you can use a grill) Allow the skin of the peppers to blacken, then rotate each pepper, blackening all sides. Remove peppers from the broiler and immediately place them in a large glass bowl. Cover tightly with plastic wrap. Allow the peppers to rest for 20-30 min until cool enough to handle with bare hands. Carefully core and peel the peppers with your hands, tearing the clean meat into long strips as you go. Be careful as the liquid inside may still be hot. If you'd like to marinate the peppers, combine the listed ingredients with a few Tbsp's of the pepper liquid. Serve cold as an antipasto or alongside the meal.