Sides » Fire-Roasted Red Peppers w/ Garlic & Basil

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Fire-Roasted Red Peppers w/ Garlic & Basil
Fire-Roasted Red Peppers w/ Garlic & Basil <p>Fire roast your red peppers today. Enhance them with fresh basil, garlic, olive oil, salt &amp; pepper and you can keep them for weeks in your refrigerator. Delicious as is, on toasted bread, served with <a href="/videos/sides/grilled-shrimp-asparagus-w-roasted-red-p">grilled shrimp</a> - lots of possibilities!</p>

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Tags:

roasted, roasted red peppers, roasted vegetables, skinned

Fire roast your red peppers today. Enhance them with fresh basil, garlic, olive oil, salt & pepper and you can keep them for weeks in your refrigerator. Delicious as is, on toasted bread, served with grilled shrimp - lots of possibilities!

Ingredients

  • 2 red peppers
  • garlic, 2 cloves (1 clove of garlic per pepper)
  • 4 oz olive oil
  • chili pepper flakes
  • fresh basil
  • sea salt

Special Equipment

  • canning jars with lids

How-to

  1. Roast peppers until charred (black) in color
  2. Pull skin off after cooled (about 5 minutes)
  3. Rib into strips.  Can leave a few seeds (they will be tender)
  4. Pour reserved juices from roasting over the peppers
  5. Peel and cut garlic gloves.  Add to peppers
  6. Sprinkle with chili flakes
  7. Add sea salt
  8. Add 4 oz olive oil
  9. Rip larges pieces of basil and add to red pepper mix
  10. Use the rest of the pepper juice
  11. Refrigerate

Note: Canned peppers will last 3-4 weeks refrigerated

Comments (1)

  • Posted Tuesday, May 26, 2009, at 6:29 pm by Carla & Anamelia Arriaga:
    This looks SO good. I'm making it soon — Im sure it'll be a staple in our house this summer!

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