6 cubaniele peppers
4 cloves of garlic
oil for frying
1 tsp ground cumin
1. Heat the olive oil in a heavy based pan and once heated, place the peppers in a single layer .
2. Fry the peppers for around 15 minutes, give them a flip every 2 minutes.
When you see the pepper skins starting to blister add the garlic and fry slowly.
Fry until golden brown and cumin, salt, pepper to taste.
3. You can serve these Italian peppers either hot or cold. Perfect as a sandwich filler.