Sometimes my garden overproduces at the most opportune time. Recently guests came up to the ranch for a visit at an hour which isn’t quite lunch, while being too early for dinner. The time of day where one begins to feel peckish. what to do? what to do?. I went a bit spanish; using the abundance of banana peppers to create a delicious and simple addition to afternoon tapas.
Roasted Banana Peppers
as many banana peppers and other fresh (smallish) peppers you can gather
Preheat oven to 400F. Place peppers in large shallow pan. Lightly coat in olive oil. Roast until the peppers begin to blister and soften. Remove from oven and immediately splash with sherry vinegar. Sprinkle with sea salt.
Serve warm or room temperature