Ingredients:
- 3 peppers (Italian frying pepper, Cubanelle pepper or whatever you want to use)
- 3 Tbsp olive oil
- 1 1/2 – 2 Tbsp any vinegar
- Parsley (about an 1 or 1 and 1/2 Tbsp chopped)
- Garlic (about 3-4 cloves chopped as thin as you can)
- about 1/2 tsp salt or more to taste
Instructions:
- Preheat over to 400F.
- Spray/grease the bottom of the pan with oil.
- Roast the peppers, washed but dry for about 10-15 mins so they look like this
- Rotate them from the stem for 180 degrees and roast for another 5-10 mins. You want them kinda flat, but not burnt.
- Put them in a plastic bag immediately, close them tight and let them rest for about 30-40 mins. They are much easier to peel and give it some time, you don’t want to burn your fingers.
- Peel and place them in a container. Add oil, vinegar, parsley and garlic. Refrigerate for at least 3-4 hours.
