• 5 Jimmy Nardello Peppers
• 1/2 cup Olive Oil
• 1/2 cup Red Wine Vinegar
• 1 Tbsp Honey
• 1 clove Garlic, minced
• A couple sprigs Fresh Thyme
• 1 tsp Crushed Red Pepper Flakes (to taste)
• 1 tsp Sea Salt
• 1 tsp Ground Black Pepper

Preheat oven to broil. Lay peppers on baking sheet and broil until completely soft and starting to blister. Remove from oven and place in a bowl. Cover with a towel and let stand until room temperature. Add remaining ingredients to a bowl and whisk to combine. Cut peppers in half, lengthwise, and remove seeds. Slice or tear peppers into strips that are roughly 1-inch thick. Add pepper strips to vinaigrette and stir to coat. Store in a jar or other airtight container up to 3 weeks. Enjoy on sandwiches, salads or straight out of the jar.