Fire-Roasted Red Peppers w/ Garlic & Basil
Ingredients
- 2 red peppers
- garlic, 2 cloves (1 clove of garlic per pepper)
- 4 oz olive oil
- chili pepper flakes
- fresh basil
- sea salt
Special Equipment
- canning jars with lids
How-to
- Roast peppers until charred (black) in color
- Pull skin off after cooled (about 5 minutes)
- Rib into strips. Can leave a few seeds (they will be tender)
- Pour reserved juices from roasting over the peppers
- Peel and cut garlic gloves. Add to peppers
- Sprinkle with chili flakes
- Add sea salt
- Add 4 oz olive oil
- Rip larges pieces of basil and add to red pepper mix
- Use the rest of the pepper juice
- Refrigerate
Note: Canned peppers will last 3-4 weeks refrigerated