4 red peppers
2-3 tablespoons chicken broth
2 tablespoons olive oil
4 clove garlic, lightly crushed and peeled
¼ teaspoon cayenne pepper
- Place the peppers in an ungreased roasting pan in a 375-degree oven for 17 minutes. Turn the peppers and continue roasting for another 17 minutes. Remove from the oven, cover the pan tightly with foil, and let cool.
- Remove the peppers and deglaze the pan with the chicken broth. Reserve. Peel the peppers, remove the core and seed, and cut each into 8 strips. In a skillet heat the oil till warm but not sizzling hot.
- Add the peppers, garlic, cayenne, and salt and sauté slowly over low heat for 3 minutes. Add the reserved pan juices, cover, and cook slowly 5 minutes more. Can be prepared ahead. Serve at room temperature with bread.