Fire-Roasted Red Pepper

Roasted Red peppers

  • 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.