Roasted Pepper Salad

• 12 large sweet peppers, preferably a mix of yellow, orange, and red
• Salt and pepper
• 2 garlic cloves, smashed to a paste with <

Roast the peppers over an open flame, either a wood fire or on the stovetop, or under the broiler. Try to get the peppers as close to the flame as possible so their skins will blacken and blister quickly. Turn the peppers frequently with a pair of tongs so they roast evenly.

Spread the peppers on a baking sheet so they can cool to room temperature. Some cooks will tell you to cover the