Roasted red peppers with marinade sauce

1. 1. Place the peppers on your stove top, directly over the flames and roast them: turning them with a pitch fork, to get every side charred black and wilted: the longer it stays, the more easier the burned skin will come off:

2. 2.once The peppers are charred, enclose them in a paper bag, for 10 mins or more: wrap bag tight, so steam won't come out: in a medium bowl, mix together the olive oil, basil, ogreno, garlic: salt and pepper: set aside:

3. 3.take a bowl of water and put in front:

4. 4.peel the burned skin, with spoon: and dip hands with water to clean: once peeled off skin, some black stuff can still be on the peppers:

5. 5.open and take out seeds: cut them in thin strips: toss slices in mixture:

6. 6.put peppers and mixture on a white rectangle serving plate.