30 Min

• 1 lb Long Hot Peppers
• 2 Tbsp Olive Oil
• 7 Whole Garlic Cloves
• 1 Tbsp Red Wine Vinegar
• Sea Salt

Preheat oven to 400 degrees. 

Spread peppers and garlic cloves on sheet pan. Drizzle with 2 tablespoons olive oil and toss to coat.

Roast 25-30 minutes, until peppers are soft and begin to blister. 

Remove from oven and let cool. Remove stems from peppers and place in dish with garlic cloves and oil from pan. Add vinegar and sprinkle with sea salt. Use to top a sandwich or chop and add to salads. Keep in fridge up to a week.