WARNING: This recipe is NOT for the weak! If you like spicy things, this is a great side to add to any sandwich, steak, or chicken meal.
Ingredients:
- 1 lbs of different hot peppers (in the pic you will see chili peppers, jalapenos, habanero, cherry peppers and long hot peppers)
- 1 bag of Cubanelle peppers or buy individually
- 1 Large onion
- 1 garlic head
- Extra virgin olive oil
- S&P
Directions:
**I wore laytex throw-away gloves when handling the peppers**
Preheat the oven to 325'
I washed and dried the peppers. I then cut them the long way into strips. I left most of the seeds. The seeds are the heat component, so you can remove or keep as much as you like it spicy.
I also sliced the onion and peeled the garlic. Toss all ingredients together with a heavy drizzle of olive oil and S&P.
Bake uncovered for 30-40 minutes, stirring occasionally. You want the peppers to have a very soft, wilted touch. Similar to roasted red peppers.
**I wore laytex throw-away gloves when handling the peppers**
Preheat the oven to 325'
I washed and dried the peppers. I then cut them the long way into strips. I left most of the seeds. The seeds are the heat component, so you can remove or keep as much as you like it spicy.
I also sliced the onion and peeled the garlic. Toss all ingredients together with a heavy drizzle of olive oil and S&P.
Bake uncovered for 30-40 minutes, stirring occasionally. You want the peppers to have a very soft, wilted touch. Similar to roasted red peppers.
Voila!!
ENJOY with a thick piece of Italian or french bread.
ENJOY with a thick piece of Italian or french bread.