Charred Peppers with Crispy Garlic and Chile Oil
Ingredients
- 4bell peppers (assorted colors)
- 6 clovesgarlic
- ½ cupolive oil
- ½ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsherry vinegar
- ·fresh cilantro
- 1lime
Prep
- 01
Cut 4 bell peppers into 1-inch strips, removing seeds and white ribs.
- 02
Thinly slice 6 garlic cloves.
- 03
Roughly chop a small handful of cilantro.
Method
- 01
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the pepper strips and cook without stirring for 3–4 minutes to char the first side, then stir and continue cooking another 3–4 minutes until blistered and tender. Season with salt and black pepper. Transfer to a serving dish.
- 02
In the same skillet, reduce heat to medium. Add the remaining 6 tablespoons olive oil and sliced garlic. Cook gently, stirring often, for 2–3 minutes until the garlic turns golden and crispy. Watch carefully to avoid burning.
- 03
Add the red pepper flakes and smoked paprika to the garlic oil, stir for 30 seconds until fragrant, then pour the entire mixture over the charred peppers.
- 04
Drizzle with sherry vinegar, squeeze lime juice over the top, and scatter fresh cilantro as garnish. Serve warm or at room temperature with crusty bread or over rice.
Spice Tips
For a gentler spice profile, reduce red pepper flakes to 1/4 teaspoon. For serious heat, add another 1/2 teaspoon red pepper flakes or a pinch of cayenne. A dash of hot sauce on the side lets each eater dial in their own level of fire.
This dish tastes even better the next day as flavors meld. Store in the refrigerator for up to 4 days and serve cold or reheated.