Roasted Garlicky Sweet Peppers and ChilesPhoto by Juco
Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
Recipe information
Yield
8 Servings
Ingredients
3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
8 garlic cloves, peeled
1/2 cup olive oil
Pinch of sugar
Kosher salt, freshly ground pepper
2 tablespoons red wine vinegar
Preparation
Step 1
Preheat oven to 300°F. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.
Step 2
Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 1/2 hours. Let cool, then add vinegar and toss to combine.
Do Ahead
Step 3
Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.
