Roasted Pepper Recipe:
ā¢ 5 small, slim peppers
ā¢ 3 cloves garlic, minced
ā¢ 2 tbsp extra virgin olive oil
ā¢ salt and pepper, to taste
1. Wash and dry peppers.
2. Preheat oven to 425* F.
3. Slice tops off and cut in half lengthwise.
4. Line a baking tray with foil and place peppers sliced side down.
5. Bake for 20-25 minutes, until skins begins to char (longer if using thicker-walled peppers).
6. Place peppers in a bowl, cover with plastic wrap and let sit for 10 minutes (creates steam to help skins come off easier).
7. While peppers steam, create mix of garlic, olive oil, salt and pepper.
8. Remove skins and slice (I slice them thinly to put on sandwiches, but feel free to leave them whole).
9. Place peppers in jar and pour in the oil mixture.
10. Place in fridge for up to 5 days.
I use these mostly on sandwiches, but have used them in quiches and blended in a sauce to make pasta.