Fish FoodA kitchen staple. It takes a little prep, but great to have on hand. Use on a toasted crostini with ricotta, or with your favorite pasta.
INGREDIENTS
3 Red bell peppers, stem and seeds removed
Olive oil
2 Garlic cloves, smashed
DIRECTIONS
1
Heat oven to 400. Drizzle olive oil over peppers and roast in bakeware for about 40-45 minutes. The more charred the skin is on the peppers, the easier it is to peel it away.
Alternatively, peppers can be charred on a grill or in a cast iron skillet.
2
Once peppers are charred, place inside a gallon ziploc bag, or glass bowl covered in plastic, and allow to cool.
3
Peel skin from bell peppers.
4
Thinly slice peppers. Place in jar with garlic and cover with olive oil.
Store in fridge.
CategoryAppetizers, Pantry, Vegetable
Ingredients
3 Red bell peppers, stem and seeds removed
Olive oil
2 Garlic cloves, smashed