Armenian pan-roasted peppers with garlic and cilantro

Tip: tap a step to mark it as done.

1. Wash and dry the peppers, then cook them whole in a skillet with the oil, without cutting them or removing the stems. Transfer the roasted peppers to jars with lids and let cool. Reserve the oil in the skillet unless it is scorched.
2. Meanwhile, peel the tomatoes and steam them until soft, then blend or mash into a purée. Add the lemon juice, crushed garlic, parsley, cilantro, salt, sugar, and pepper. Stir in the oil used to cook the peppers, or use fresh oil if the cooking oil is scorched.
3. Pour the marinade over the peppers in the jars, close the lids, and refrigerate for 2 hours before serving. Serve the peppers with meat in gravy, roasted meat, sausages, or other spicy dishes.
   

Tip: To peel the tomatoes easily, score an X in their skins and briefly immerse them in boiling water. Whole peppers pop and splatter in hot oil, so keep the skillet covered while cooking.

This recipe was translated from the Slovak original: Arménska pečená paprika s cesnakom a koriandrom