Grilled Poblanos in Garlic Oil

Preparation

1. Step 1

   Heat a grill or griddle until very hot. Place whole peppers on cooking surface (if using a grill, lay a sheet of aluminum foil under peppers) and cook until skin is completely black and flesh is soft, about 20 minutes. Turn peppers every 2 to 3 minutes for even cooking.

2. Step 2

   When completely charred, wrap peppers in newspaper or place in paper bag; set aside to cool at least 15 minutes. When cool enough to handle, remove stems, seeds and skin, working gently to limit breakage.

3. Step 3

   Cut peppers lengthwise in half, then into strips about ¼-inch thick. Arrange peppers in a shallow dish and sprinkle with sliced garlic, salt and pepper. Add olive oil and thyme, cover and marinate at least 2 hours or, preferably, overnight.

4. Step 4

   Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork. To serve on toast, slice bread and toast or grill just before serving. Drizzle toast with a little oil from dish, add a few pepper strips, and top with an anchovy.