Brooke Vosika's Fire Roasted Red Peppers Easy to prepare and ...

Brooke Vosika’s Fire Roasted Red Peppers Easy to prepare and best served with grilled fish, steak and lamb. 2 red peppers Garlic, 2 cloves (1 clove of garlic per pepper) 4 oz olive oil Chili pepper flakes 1 Serrano Pepper cut lengthwise Fresh basil Sea salt Method: 1. Roast peppers until charred (black) in color 2. Pull skin off after cooled (about 5 minutes) 3. Rib into strips. You can leave a few seeds (they will be tender) 4. Pour reserved juices from roasting over the peppers 5. Peel and cut garlic gloves. Add to peppers 6. Sprinkle with chili flakes 7. Add sea salt 8. Add 4 oz olive oil olive oil and Serrano pepper split in half 9. Rip larges pieces of basil and add to red pepper mix 10. Use the rest of the pepper juice 11. Refrigerate in pint canning jars. The flavor improves with time. Note: Canned peppers will last 3-4 weeks refrigerated