Ingredients:

  • 1 lb Italian Long Sweet Peppers
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 2 tbsp white wine vinegar

Instructions:

  1. Wash and pat the peppers completely dry to avoid oil splattering. Trim the stems, remove the seeds, and slice the peppers into rings approximately 1/2 inch wide.
  2. Heat 2 tbsp of olive oil in a skillet over medium-high heat until shimmering. Add the pepper rings in a single layer and sauté for 5–7 minutes, stirring occasionally, until the skins are blistered and have turned a deep mahogany-colored char.
  3. Remove the skillet from the heat. Immediately toss in the sliced garlic, sea salt, and red pepper flakes, stirring for 30 seconds to soften the garlic using residual heat.
  4. Stir in the white wine vinegar and remove from heat.
  5. Using a slotted spoon, transfer the peppers and garlic into sterile jars. Pour the remaining infused oil from the pan over the top, ensuring the peppers are completely submerged. Seal tightly and let cool to room temperature before refrigerating.