Prepare a medium gas or charcoal grill fire. Rub the peppers with 1 Tbs. of the oil, set them on the grill, and char on all sides, 8 to 12 minutes total. If the peppers still feel a bit firm, put them in a bowl and cover with plastic—the residual heat will finish cooking them. Or, if the peppers are tender, let them cool at room temperature.
When the peppers are cool enough to handle, skin, core, and seed them. Cut or tear the peppers into strips about 1/2 inch wide and put them in a medium bowl. Season with 1/2 tsp. salt.
Put the remaining 2 Tbs. oil and the garlic in a small skillet and cook over medium heat until the garlic begins to sizzle and turn golden brown, 1 to 2 minutes. Remove the pan from the heat and carefully add the vinegar. Pour the garlic mixture over the peppers, and let cool at room temperature. Season to taste with salt and pepper.
Make Ahead Tips
The peppers may be made up to 2 days ahead and kept in the refrigerator.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips