Preparation: 30 min
Ingredients for 4 people
Preparation
Grill the peppers, turning frequently until charred all over. Place in a plastic bag to steam, then cool, peel off the skin, and remove seeds.
Peel and seed the tomatoes, then chop the garlic. In a skillet over low heat, gently cook the garlic and diced tomatoes. Season with salt, add the basil sprig and cayenne peppers. Simmer until fully reduced with no liquid remaining.
Stir in the olive oil and simmer covered for 5 minutes. Slice the peeled peppers into strips, add to the pan, and cook covered for 15 minutes until tender and infused with flavors.
Serve cold as a standalone appetizer or versatile side dish. This timeless family recipe from Aunt Jeanne preserves the peppers beautifully in olive oil.
