Roasted Peppers with Herbs
|Fresh green chilies||4 Medium|
|Onions||2 , quartered|
|Fresh marjoram||2 Tablespoon|
|Fresh thyme leaves||2 Tablespoon|
|Lime juice||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Olive oil||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Freshly ground black pepper||To Taste|
1. Place red and green peppers and chilies in a hot frying pan (a) or comal and cook until skins are blistered and charred. Place peppers and chilies in a plastic food bag (b) and stand for 10 minutes or until cool enough to handle.
2. Carefully remove skins (c) from peppers and chilies, then cut off tops and remove seeds and membranes. Cut into thick slices.
3. Place onions in frying pan or comal and cook for 5 minutes or until soft and charred.
4. Place peppers, chilies, onions, marjoram, thyme, lime juice, oil and black pepper to taste in a bowl and toss to combine. Stand for 30 minutes before serving.