Ingredients:

  • 3 large red bell peppers (approx. 1.5 lb / 680g)
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 3 cloves garlic, thinly sliced
  • ½ tsp crushed red pepper flakes
  • ¼ tsp black pepper

Instructions:

  1. Preheat your oven to 450°F (230°C). Rub the whole peppers with olive oil and salt, then place them on a baking sheet.
  2. Roast for 20-25 minutes, turning occasionally, until the skin blisters and turns mahogany-colored with charred black patches.
  3. Immediately transfer the hot peppers into a bowl covered with plastic wrap or a sealed Ziploc bag and let them sweat for 10-15 minutes to loosen the skin.
  4. Gently rub the charred skin off, remove the stems and seeds, and slice the roasted flesh into ¼ inch (6mm) wide strips.
  5. Place the strips in a glass jar. Add the sliced garlic, red pepper flakes, and black pepper.
  6. Pour the olive oil and vinegar over the top until the peppers are fully submerged.
  7. Let the mixture sit for at least 1 hour before serving to allow the flavors to penetrate.