Roasted Red Peppers (or yellow or orange) – Christine Cuisine
Perfectly roasted red (or yellow/orange) peppers—a versatile condiment great for antipasti, sandwiches, salads, and more, lasting up to a week in the fridge or frozen. Versatile and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinecuisine.com.
Ingredients
- 6 Ripe peppers (red, yellow, orange (see notes))
- 3 cloves garlic (more or less to taste)
- 2 T red wine vinegar (or white wine or champagne vinegar - no other)
- 1 approx cup extra virgin olive oil (a good fruity one, you are eating it raw)
- S & P
- Fresh herbs (Optional (see notes))
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