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Recipe by Non-Reactive Pan, clarosouthwick.com/blog
INGREDIENTS
2 large or 4–6 small hot or sweet peppers sliced into 1/4- to 1/2-inch rings
2 tablespoons olive oil
2–3 cloves garlic, peeled and sliced into small pieces
Coarse salt to taste
PREPARATION
- Preheat oven to 425°F.
- Remove stems, membrane, and seeds from peppers. (Note: seeds may be kept with hot peppers if you like things spicy!)
- Pour olive oil onto a rimmed baking sheet.
- Place the hot pepper rings onto the baking sheet, and turn over on the pan to coat with the olive oil.
- Throw sliced garlic into the pan; sprinkle veggies with coarse salt.
- Roast in the oven for about 20 minutes. Check every 5 minutes or so to ensure that the peppers aren’t browning too quickly. If they are, lower the heat to 400°F.
- Remove from oven and gently scrape rings and oil into a bowl with a spatula.
Serves 3–4. Prep time, 5–10 minutes; cook time, 20 minutes.
Cook’s note: Excellent in egg dishes, pasta salads or mixed into a green salad with nuts and cheese. Peppers and oil may be stored in a lidded glass jar in the fridge. The leftover pepper-infused oil is great with pasta, drizzled on cooked potatoes, or for dipping bread in.
