- 4 red bell peppers
- Brown paper bag
- 1/2 cup (or more) extra virgin olive oil
- 2 garlic cloves, peeled and chopped
- 1/2 tsp. sea salt
Place each red pepper directly on the burner or grill.
Cook on high heat, turning a few times until the entire pepper is almost black.
Put peppers into a paper bag for 1-2 hours.
Remove the black skins and rinse the pepper under water until clean.
Dry with paper towels.
Slice the pepper open, de-seed, and cut into quarters.
In a glass jar, combine olive oil, sea salt and garlic.
Add peppers into the jar.
Make sure the peppers are completely covered in oil.
Store in the refrigerator and eat within two weeks.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.