A 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.
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.
Once peppers are charred, place inside a gallon ziploc bag, or glass bowl covered in plastic, and allow to cool.
Peel skin from bell peppers.
Thinly slice peppers. Place in jar with garlic and cover with olive oil.
Store in fridge.
0 servings