Directions:
Turn your grill on high heat. I have used my gas stove inside to do this as well. If you use your stove, please use caution and watch VERY carefully. I recommend the grill for safety reasons.
Scrub your peppers and dry them well. be sure to remove the sticker from them if they have one.,
Add the peppers to the grill over the direct flame. Allow the peppers to sit there until they turn VERY black and charred. The outer layer will be burning off, this is ok.
Turn the peppers, and allow every side to get black and charred and then turn onto the top and the bottom. Again, the whole pepper will be burned.
Get a glass or metal bowl and add the burned peppers to the bowl. Then cover the bowl with a lid, plate, foil or plastic wrap. You want to create a barrier so the peppers then steam from their own heat. The bowl will be hot, so be careful. I let the peppers sit on the counter , covered for about an hour or so.
This is the only hard part. Rubbing the charred skin off the peppers. Get a clean bowl and a plate to work on. The peppers will still be slightly hot, so be careful. You want to remove the core from the top, this also has the bunch of seeds attached to it. You want to pull this out keeping as many seeds intact as possible. There will be some seeds left, a few is ok, but try to keep as many seeds out as possible. Discard this stem/core/seed piece.
It is easier to rub the skin off the outer layer if you remove the core, then tear the pepper so that it is in a flat piece. It may split, into a couple, smaller, flatter pieces. Next, you will peel the charred skin ofd and you can also rub it off. Discard this. There may be a little charred pieces left, that is ok. You will be left with a soft piece of pepper.
Add the peeled peppers to the clean bowl, work in batches and peel all the peppers.
Add the sugar and salt to the peppers and toss them well to coat.
Add the oil and vinegar, and the oregano. Toss to coat.
I let the peppers soak in this for a couple hours. Then chop them up or cut them up with kitchen scissors.
I like these to sit 24 hours before serving. Cover them and put them in the fridge. They will be best the next day. They can last about a week or so in a sealed container.
I await your comments! Enjoy!
