Grilled Poblanos in Garlic Oil

• 2 1/2 pounds fresh poblano peppers
• 2 cloves garlic, sliced extra thin
• Salt
• freshly ground black pepper
• 1 1/2 cups extra virgin olive oil
• 4 to 6 sprigs fresh thyme
• 1 loaf country bread (optional)
• Pickled white anchovies (optional)

1. Heat a grill or griddle until very hot.
2. Place whole peppers on cooking surface (if using a grill, lay a sheet of aluminum foil under peppers) and cook until skin is completely black and flesh is soft, about 20 minutes.
3. Turn peppers every 2 to 3 minutes for even cooking.
4. When completely charred, wrap peppers in newspaper or place in paper bag; set aside to cool at least 15 minutes.
5. When cool enough to handle, remove stems, seeds and skin, working gently to limit breakage.
6. Cut peppers lengthwise in half, then into strips about 1/4-inch thick.
7. Arrange peppers in a shallow dish and sprinkle with sliced garlic, salt and pepper.
8. Add olive oil and thyme, cover and marinate at least 2 hours or, preferably, overnight.
9. Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork.
10. To serve on toast, slice bread and toast or grill just before serving.
11. Drizzle toast with a little oil from dish, add a few pepper strips, and top with an anchovy.

fresh poblano peppers, garlic, salt, freshly ground black pepper, extra virgin olive oil, thyme, country bread, white anchovies

Taken from cooking.nytimes.com/recipes/1012728 (may not work)