Chicken Pita with Roasted Pepper Sauce

Step 1: Roast & peel the peppers

  • Roasted pepper mayo sauce

    • red bell peppers
      1-2~ 2 parts
    • neutral oil
      a spritzfor roasting peppers
    • salt
      to taste

Slice the peppers in half and remove any core, seeds, or stems. Sprinkle the interior lightly with salt, then barely coat the exterior in a thin layer of oil.

Arrange the peppers cut side down on a sheet tray, and slide under a set to high for 5 minutes or until the skin is & wrinkly.

Remove the charred peppers from the oven and put them into a sealed container to and finish softening, about 3–5 minutes.

While still warm, remove the skin from the peppers, which should now peel away more easily.

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