Roasted Garlicky Sweet Peppers and Chiles

Name: Roasted Garlicky Sweet Peppers and Chiles
Total time: 2 h 40 min
Yield: 6 servings
Ingredients: 3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed; ½ pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired; 8 cloves garlic cloves, peeled; ½ cup olive oil; 1 pinch sugar; 1 to taste Kosher salt, freshly ground pepper; 2 tablespoons red wine vinegar

A flavorful mix of sweet peppers and chiles slowly roasted with garlic and olive oil until caramelized, then finished with a splash of red wine vinegar. Perfect as a side dish or condiment.

6 servings

2 hr 40 min

Published October 4, 2025

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Ingredients

•3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
•½ pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
•8 cloves garlic cloves, peeled
•½ cup olive oil
•1 pinch sugar
•1 to taste Kosher salt, freshly ground pepper
•2 tablespoons red wine vinegar

Cooking Instructions

1.
Preheat oven to 300°F. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.
10 min
2.
Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2-2 1/2 hours. Let cool, then add vinegar and toss to combine.
150 min
3.
Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.