Recipe courtesy of Curtis Aikens

Spiced Peppers

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  • Total: 1 hr 30 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
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Ingredients

2 pounds red peppers

1 teaspoon ground cumin

1/4 teaspoon hot pepper flakes

2 cloves garlic, crushed

Salt to taste

Directions

  1. Roast peppers in a 400 degree oven until blackened on all sides. Remove from oven to a plastic bag and allow to cool. Peel, seed and slice peppers, reserving juice. Place peppers with juice in a bowl and add cumin, red pepper flakes, garlic and salt to taste. Let stand for 1 hour, covered at room temperature or in the refrigerator for up to 8 hours. Allow to come to room temperature before serving. Serve with spicy sausages or barbecued meats.