Roasted Hot Peppers

How hot should a hot pepper be? According to me - very, very hot. 

There is the so called Scoville scale method, measuring the amount of the capsaicin - the chemical compound, which irritates our mucous membranes and wakes our pain receptors. 

It is said, the burning sensation, provided by capsaicin is addictive. According to the theory, the pain induced by eating chilies makes our brain produce endorphins, which create a temporary feeling of euphoria. Heart rate increases, metabolism increases, salvation increases - the whole body is involved.

This mild addiction makes me want to have hot peppers with every meal (even with the breakfast sandwich, I admit).

There are many hot peppers varieties in Bulgaria - a real treasure for the lovers of the hot taste. Roasted chilies are served in nearly every restaurant as an appetizer or a spicy addition to the main course. 

The taste of roasted hot peppers is softer than the fresh ones. Peppers for roasting should be fresh and crisp and for this recipe chilies should have soft skins, bearing in mind they are not peeled after roasting.

Ingredients:

• 1/2 pound (about 250g) hot peppers
• 2 medium carrots, peeled and sliced
• 2-3 garlic cloves, peeled and cut into slices
• salt
• 1/2 cup sunflower oil
• 1/2 cup wine vinegar
• parsley or dill, chopped (optional)

* Proportion of ingredients depends on your taste. 
Marinade, prepared by the vinegar and oil shall cover all the peppers in the bowl you put them. 

Most recipes call for vinegar more than twice as an amount than the sunflower oil, but I prefer ratio 1 : 1 or even more oil than vinegar, otherwise peppers taste too sour on the following days after preparation. 

Do not touch your eyes after roasting the chilies, capsaicin is not soluble in water, so washing will not help and you will start crying with or without any other reason. 

Preparation:

Preheat top of your stove on medium heat (high heat would burn the flesh of the peppers). 

Wash peppers and prick once every one with a fork to make some holes into their flesh (this will prevent them from bursting during roasting). When they get some black flecks on one side, roll them to allow the other side to roast. 
Put the ready peppers into a bowl and sprinkle with salt. Do not peel them. 
Add sliced carrots and garlic and the chopped dill or parsley, if using.

Prepare marinade by mixing oil and vinegar, shake well and pour over the peppers. Let cool for an hour and serve. 

Roasted hot peppers can be kept in jars in the fridge for two-three weeks, even more.