- 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
About Fire-Roasted Red Peppers w/ Garlic & Basil
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!
About Brooke Vosika
There must be something (good) in the water at the Four Seasons in Boston. All the chefs there are passionate about food, down-to-earth and eager to share what they know in a simple, non-intimidating way. Brooke is no exception. He has the ability to break down recipes in a way that makes you completely confident you can recreate them. In his limited downtime, Brooke enjoys making his own wine and apple cider at his country home in upstate New York.
Recipe
Ingredients
How-to
- Roast peppers until charred (black) in color
- Pull skin off after cooled (about 5 minutes)
- Rib into strips. Can leave a few seeds (they will be tender)
- Pour reserved juices from roasting over the peppers
- Peel and cut garlic gloves. Add to peppers
- Sprinkle with chili flakes
- Add sea salt
- Add 4 oz olive oil
- Rip larges pieces of basil and add to red pepper mix
- Use the rest of the pepper juice
- Refrigerate
Note: Canned peppers will last 3-4 weeks refrigerated
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Comments (1)
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This looks SO good. I'm making it soon — Im sure it'll be a staple in our house this summer! (May 26, 2009 1:29:02 PM)