- Wash the peppers and dry well.
- Grill peppers on a charcoal or wood-burning grill until blistered and black. (Alternatively, you can broil in the oven).
- Place peppers in a large paper bag and roll top shut to steam.
- While the peppers are steaming, combine the shallot, garlic, vinegar, and a pinch of the salt in a non-reactive bowl.
- In a dry pan, toast the coriander and anise seed until lightly fragrant. Add to shallot mixture along with the black peppercorns and bay leaves.
- Stir in the olive oil, water, and the rest of the salt. This makes the brine.
- Peel the peppers, removing all charred bits and inside ribs and seeds. Do not rinse the peppers in water. Cut peppers into 1-inch ribbons and toss in brine.
- Put in a container and cover and place in refrigerator for at least three days. You can also preserve in jars according to manufacturer’s directions.
- To serve, slice crusty loaves of bread into 1-inch slices and spread liberally with salted butter. Remove peppers from brine and wipe off any spices. Place peppers in a bowl and toss with a little olive oil and pepper. In another bowl lightly toss parsley leaves and capers in olive oil and add a small amount of salt. Pass bread, peppers, and parsley salad and have guests make open-faced sandwiches.