Making Roasted Peppers in Oil

Nothing big, I had time to kill so this is just something I decided to make when I saw that I had a couple of peppers and chili in the fridge that I’ve forgotten about. Oh and also with some basil leaves that I left out (and forgotten about) that dried up quite beautifully. If you wait for a little while, up next is a post that will show you how to utilize these peppers.

ROASTED PEPPERS IN OIL:

[ 2 firm, fresh, clean red bell peppers + 6-7 large red chilis + 1/2 cup olive oil (+ additional for roasting the peppers) + 2 cloves garlic, chopped + 1 teaspoon dried basil leaves ]

Preheat the oven to 500 degrees F.

Pour 2 tablespoons of oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over and roast in the oven for 20 minutes.

Meanwhile, mix the chopped garlic and dried basil into the oil and set aside to infuse.

Check on the peppers. When the skins are reasonably charred, take them out.

Place the warm peppers in a bowl, and cover with some cling film. Set aside to cool for at least 30 minutes.

When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them in a sterilized jar.

Pour the basil-garlic oil over the peppers, and store in the fridge or use immediately. This will keep in the fridge or up to 1 week.

ROASTED PEPPERS IN OIL:

[ 2 firm, fresh, clean red bell peppers + 6-7 large red chilis + 1/2 cup olive oil (+ additional for roasting the peppers) + 2 cloves garlic, chopped + 1 teaspoon dried basil leaves]

Preheat the oven to 500 degrees F.

Pour 2 tablespoons of oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over and roast in the oven for 20 minutes.

Meanwhile, mix the chopped garlic and dried basil into the oil and set aside to infuse.

Check on the peppers. When the skins are reasonably charred, take them out.

Place the warm peppers in a bowl, and cover with some cling film. Set aside to cool for at least 30 minutes.

When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them in a sterilized jar.

Pour the basil-garlic oil over the peppers, and store in the fridge or use immediately. This will keep in the fridge or up to 1 week.