Categories: Condiments/Sauces
Ingredients
- 2 bell peppers (red, yellow and/or orange)
- 3 Italian long hot peppers
- 1/4 cup plus 1 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 2 sprigs fresh oregano
- 6 leaves fresh basil
- 1 garlic clove, very thinly sliced
- Kosher salt
Directions
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Preheat oven to 450. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tbsp. olive oil. Roast until the skins are charred in spots and the peppers are tender, 20-30 minutes. Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes.
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Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1 1/2 inches wide. Transfer the strips to a medium bowl.
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Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week.