Roasted Sweet Pepper & Spice Infusion: A Flavorful Snack Delight

Ingredients

- 1 pound mini sweet peppers
- 4 cloves garlic, thinly sliced
- 4 dried chile de arbol
- 1 cup distilled vinegar
- 2 tablespoons sea salt
- 2 tablespoons granulated sugar
- 1 teaspoon allspice berries
- 1 teaspoon whole peppercorns

Instructions

1. Preheat the Oven
Preheat your oven to 375°F (190°C).

2. Prepare the Peppers
Rinse the mini sweet peppers under cold water and pat them dry with a clean kitchen towel. Place them on a baking sheet lined with parchment paper.

3. Season the Peppers
Scatter sliced garlic, dried chile de arbol, allspice berries, and whole peppercorns evenly over the peppers.

4. Create the Brine
In a small saucepan, combine the distilled vinegar, sea salt, and granulated sugar. Bring to a simmer over medium heat, stirring until the sugar and salt completely dissolve.

5. Drizzle the Brine
Carefully pour the hot brine over the peppers and spices on the baking sheet. Toss gently with a spatula to coat the peppers evenly. Ensure the garlic and spices are evenly distributed.

6. Roast the Peppers
Place the baking sheet in the preheated oven. Roast for about 25 minutes (PT25M), until the peppers are slightly charred and the garlic is golden brown.

7. Cool and Serve
Remove the peppers from the oven and allow them to cool slightly before serving. Transfer the warm peppers to a serving dish, drizzling some of the brine over them for extra flavor.

Total Time

PT38M
38 minutes

Type of Dish

Snack

Keywords

Roasted Peppers, Snack Recipe, Spicy Snack, Easy Peppers, Sweet Peppers, Oven Cooking, Gourmet Snack, Healthy Snack, Garlic Peppers, Vegan Snack

Recipe Yield

Feeds 4 adults

Calories

The total dish contains approximately 300 calories.

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