Confit of Piquillo Peppers

1. 1

   Preheat the oven to 300.

2. 2

   Put one-fourth of the drained peppers in a food processor and puree.

3. 3

   Season with salt.

4. 4

   In a large, shallow baking dish, arrange half of the remaining whole peppers in a single layer.

5. 5

   Season with salt and scatter with the garlic.

6. 6

   Top with half of the pepper puree and the remaining whole peppers.

7. 7

   Season with salt.

8. 8

   Spread the remaining pepper puree in an even layer and season again with salt.

9. 9

   Pour the olive oil over the peppers and cover with foil.

10. 10

    Bake for 1 1/2 hours.

11. 11

    Let stand, covered, until warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.