Spicy and Sweet Garlic Roasted Red Peppers
A Provencal-style recipe from one of my favorite French chefs, Patricia Wells. I love the little bite of the hot peppers! Try them over grilled food, in sandwiches, mixed into pasta... the flavored oil adds a lot to sauteeing, too. Absolutely delicious!
SERVES 6 -8
- 5 ounces serrano chili peppers, seeded and sliced or 1 teaspoon dried crushed red pepper flakes
- 6 red bell peppers, cored, seeded, and cut into thick strips (about 3 lbs.)
- 2 heads garlic, minced
- 1/4 cup extra-virgin olive oil
Preheat oven to 400 degrees F.
Layer the chiles, bell peppers, garlic and olive oil in a very large, shallow baking dish.
Cover with aluminum foil and bake until the peppers are soft, about 45 minutes.
Uncover and continue baking until peppers are just slightly charred and very soft, about another 45 minutes.
Store in refrigerator.