Spicy Garlic Roasted Peppers
These spicy garlic roasted peppers are marinated in garlic oil and have a kick from some garden fresh hot peppers.
Ingredients
- 2 sweet bell peppers
- 8-10 spicy peppers (such as hot cherry peppers)
- 1 cup olive oil (more as needed)
- 6 cloves garlic
- salt
Instructions
- Preheat the oven to 450.
- Halve and de-seed the bell peppers. Halve the hot peppers, but leave the seeds if you want the roasted peppers to be spicier.
- Line the peppers up on a baking sheet face down. Roast until the peppers have softened and the skins are charred, 20-25 minutes. Check the peppers at 15 minutes; you may need to remove the smaller hot peppers earlier if they are beginning to char.
- While the peppers roast, use a zester the grate the cloves of garlic into a large bowl.
- Once the peppers have roasted, transfer them immediately to the bowl with the garlic (placing them directly on the garlic) and cover with plastic wrap. Let rest for 15 minutes.
- Once the peppers have cooled and rested, remove the skins. They should remove easily, but you can peel the bell peppers into strips to make removing the skins easier. Toss the peppers with the drizzle of olive oil and salt as needed.
- Transfer the roasted peppers to a jar or air tight container and cover in olive oil until completely submerged. Store in the fridge for up to 2 weeks.