Roasted Garlicky Sweet Peppers and Chiles
A flavorful mix of sweet peppers and chiles slowly roasted with garlic and olive oil until caramelized, then finished with a splash of red wine vinegar. Perfect as a side dish or condiment.
6 servings
2 hr 40 min
Ingredients
- •3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
- •½ pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
- •8 cloves garlic cloves, peeled
- •½ cup olive oil
- •1 pinch sugar
- •1 to taste Kosher salt, freshly ground pepper
- •2 tablespoons red wine vinegar
Cooking Instructions
- 1.
Preheat oven to 300°F. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.
10 min
- 2.
Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2-2 1/2 hours. Let cool, then add vinegar and toss to combine.
150 min
- 3.
Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.
