Charred Peppers with Crispy Garlic and Chili Oil
Ingredients
- 4bell peppers (mixed colors)
- 8garlic cloves
- ¼ cupolive oil
- ½ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1fresh lime
- ¼ cupfresh cilantro
Prep
- 01
Slice 4 bell peppers into 1-inch-thick strips, removing seeds and white ribs.
- 02
Mince 8 garlic cloves.
- 03
Chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
- 02
Add minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant. Transfer to a small bowl and set aside.
- 03
Add the remaining 2 tablespoons olive oil to the skillet. Add the bell pepper pieces and spread in a single layer. Don't stir for 3–4 minutes, letting them char and blister.
- 04
Stir the peppers, season with kosher salt and black pepper, and cook for another 4–5 minutes until they're tender and deeply browned in spots.
- 05
Return the crispy garlic and chili oil to the skillet and toss to coat. Cook for 1 minute to warm through.
- 06
Squeeze lime juice over the peppers and scatter cilantro on top. Taste and adjust seasoning. Serve warm or at room temperature.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne pepper. For a smoky kick, sprinkle smoked paprika (1/4 teaspoon) over the finished dish. A dash of hot sauce drizzled on top adds vinegary spice.
Serve as a side dish, over rice, or alongside grilled chicken or fish. Tastes just as good the next day cold or reheated.