Roasted Red Peppers
These roasted red peppers are perfectly blackened, peeled, and seasoned to create a sweet and deeply-rich bell pepper flavor.
Ingredients
- 2-3 red bell peppers
- ½ cup extra virgin olive oil
- 1-2 garlic cloves finely chopped
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
Instructions
- Turn the gas stove on and carefully scorch the pepper on all sides until charred.If using the oven instead: Preheat the oven to 450 degrees and set up a baking sheet with aluminum foil and some cooking spray.When ready, cut the peppers in half (deseeded and desteamed) and put them on the baking sheet, rubbed with a little bit of olive oil.Roast in the oven for ~40 minutes, but check on the garlic at the 20 minute mark. If they’re soften, remove them (you don’t want them to burn!).
- Add the peppers to a pot and cover for ~30 minutes. Once the 30 minutes are up, gently remove the skin by peeling it off with your hands. A little char can remain.
- Tear the peppers into strips and add to a clean bowl along with the rest of the ingredients. Mix until fully combined, then cover and refrigerate for a few hours (but preferrably overnight).
- Olive oil will solidify in the fridge, so just remove for a few minutes before using.