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Epicurious
Bon Appétit

Roasted Garlicky Sweet Peppers and Chiles

By Alison Roman
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Roasted Garlicky Sweet Peppers and ChilesPhoto by Juco

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

Recipe information

  • Yield

    8 Servings

Ingredients

3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
8 garlic cloves, peeled
1/2 cup olive oil
Pinch of sugar
Kosher salt, freshly ground pepper
2 tablespoons red wine vinegar

Preparation

  1. Step 1

    Preheat oven to 300°F. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.

    Step 2

    Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 1/2 hours. Let cool, then add vinegar and toss to combine.

  2. Do Ahead

    Step 3

    Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.

TagsCondimentMexicanLatin AmericanBell PepperVegetableChileGarlicRoot VegetableSideDairy FreeGluten FreeNut FreeVegetarianVegan5 Ingredients or FewerMake AheadRoastBon Appétit
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