Roasted Red Pepper Sauce Recipe

Serving: 8 people

4 red bell peppers
2 tablespoons vegetable oil grease grill or skillet
1 cup olive oil
1 head garlic (yes, one entire head, about 8 large garlic cloves), peeled and sliced
4 tablespoons red wine vinegar or rice vinegar
1 teaspoon salt
1 teaspoon freshly-ground black pepper freshly-cracked, or ground

Cook the peppers in one of these ways:
Oven method: Place the peppers skin-side-up on a baking sheet lined with parchment paper or silicone mat. Place under the broiler and cook until the skin is charred. Remove from the oven.
Grill method: Grease the grill with vegetable oil, and roast the peppers with the skin facing the flame until the skin is charred. Remove from the grill.
Stovetop method: Grease a large cast iron skillet with vegetable oil, and heat over medium-high heat on the stove. Cook the peppers, rotating with tongs until all the skin has charred a bit.

Immediately after removing from the heat, place in an airtight container or heat-safe plastic bag and let it come to room temperature.
Remove the charred skin, if needed do so under running water, or submerge in a bowl with cold water.

Clean the peppers of seeds and the white parts inside. Slice the peppers into thin strips.
Heat the olive oil over very low heat in a skillet. Add the garlic and cook for 15 minutes (make sure it does not burn). Add the peppers and cook for another 15 minutes; by then the peppers and garlic should be tender.
Remove from the heat and cool to room temperature.
Stir in vinegar (red wine if you'll blend it, rice vinegar if you'll make it into a confit), salt, and black pepper.

You can blend it to make a creamy red pepper sauce, or leave it unblended to serve as confit.
Pour it into a jar with a tight-fitting lid and let it rest for at least two hours, or store it in the fridge for up to a week. Always serve at room temperature.

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