Slow cooking makes these red peppers delicate and unusually delicious. I prefer them at room temperature and they compliment any tapas that is not saucy. Serves 6.

4 med. sweet red peppers
2 to 3 tbsp. chicken broth or water
2 tbsp. olive oil
4 cloves garlic, lightly crushed & peeled
1/4 tsp. cayenne pepper
Salt

Place the peppers in an ungreased pan in a 375 degree oven for 17 minutes. Turn the peppers and continue roasting for another 17 minutes. Remove from the oven, cover the pan tightly with foil, and let cool.

Remove the peppers and deglaze the pan with the chicken broth. Reserve. Peel the peppers, remove the core and seeds, and cut each into 8 strips. In a skillet heat the oil until warm but not sizzling hot. Add the peppers, garlic, cayenne, and salt and saute slowly over low heat for 3 minutes. Add the reserved pan juices, cover, and cook slowly 5 minutes more. (May be prepared ahead.) Serve at room temperature.