• 2 red peppers
• garlic, 2 cloves (1 clove of garlic per pepper)
• 4 oz olive oil
• chili pepper flakes
• fresh basil
• sea salt

Special Equipment

• canning jars with lids

1. Roast peppers until charred (black) in color
2. Pull skin off after cooled (about 5 minutes)
3. Rib into strips.  Can leave a few seeds (they will be tender)
4. Pour reserved juices from roasting over the peppers
5. Peel and cut garlic gloves.  Add to peppers
6. Sprinkle with chili flakes
7. Add sea salt
8. Add 4 oz olive oil
9. Rip larges pieces of basil and add to red pepper mix
10. Use the rest of the pepper juice
11. Refrigerate

Note: Canned peppers will last 3-4 weeks refrigerated