- Slice the peppers in 2, remove the white parts and seeds inside and place under a hot grill for 30 minutes, skin side up. When the skins go black, remove from the oven and transfer to a bowl covered with plastic wrap to let them cool down for a few moments – they will “sweat”.
- When cool enough to handle, peel the skins off and slice the flesh into long strips.
- Pour over the vinegar, olive oil, garlic and season generously with salt & pepper. Mix well.
- Sprinkle the almonds on top and serve with fresh basil leaves.