Categories: Condiments/Sauces

Ingredients

• 2 bell peppers (red, yellow and/or orange)
• 3 Italian long hot peppers
• 1/4 cup plus 1 tbsp. olive oil
• 1 tbsp. red wine vinegar
• 2 sprigs fresh oregano
• 6 leaves fresh basil
• 1 garlic clove, very thinly sliced
• Kosher salt

Directions

1. Preheat oven to 450. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tbsp. olive oil. Roast until the skins are charred in spots and the peppers are tender, 20-30 minutes. Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes.

2. Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1 1/2 inches wide. Transfer the strips to a medium bowl.

3. Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week.

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