Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
Recipe information
Yield
8 Servings
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
garlic cloves, peeled
½
cup olive oil
Pinch of sugar
Kosher salt and freshly ground black pepper
2
tablespoons red wine vinegar
Need to make a substitution?
Preparation
Step 1
Preheat oven to 300°. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.
Step 2
Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 ½ hours. Let cool, then add vinegar and toss to combine.
Step 3
Do Ahead: Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.
Nutrition Per Serving
Calories (kcal) 190 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 4 Total Sugars (g) 8 Protein (g) 2 Sodium (mg) 10