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Roasted Red Peppers With Garlic Recipe

Roasted Red Peppers With Garlic and Olive Oil

Roasted Red Peppers With Garlic and Olive Oil

Adapted from Olive Oil: From Tree to Table by Peggy Knickerbocker

Roasted Red Peppers With Garlic Recipe

Ingredients

  1. 4 pounds red bell peppers (about 8 medium)
    1 1/2 teaspoons dried oregano
    1 teaspoon peppercorns
    4 to 6 cloves of garlic, thinly sliced
    1/4 to 1/2 teaspoon salt
    Mild extra-virgin olive oil

Directions

  1. Roast the peppers over the flame of a gas stove or in a broiler until the skins are blackened and blistered.
  2. Put them in a paper bag and roll it up tightly, or in a bowl, covered snugly with a kitchen towel. When cool enough to handle, peel off the skin, cut in half lengthwise, and remove and discard the stem and seeds. Slice lengthwise into strips about 1/2 inch wide.
  3. Pack the peppers into a clean 1 1/2-pint jar, sprinkling peppercorns, garlic, salt, and oregano throughout.
  4. Pour in olive oil to cover completely. Cover rightly and store for up to 1 week in the refrigerator.

Makes about 3 cups.

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