Smoked Pepper Confit with Sliced Avocado and Sourdough
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Smoked Pepper Confit with Sliced Avocado and Sourdough
Ingredients
Directions
Roast your peppers on a stovetop or grill until the skin is blackened. Place in a large bowl and cover tightly with plastic wrap for about 45 minutes. Clean the peppers of skin and seeds and medium-small dice.
Heat olive oil on medium-low heat in a skillet. Add the peppers and cook for 2-3 minutes
Add the garlic, herbs, salt, and pepper and continue to cook for 10 minutes until the peppers are soft and juicy.
Serve immediately on toast or crackers with sliced avocado or store in a jar with a tight-fitting lid for up to a week in the refrigerator.
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Ingredients
Directions
Roast your peppers on a stovetop or grill until the skin is blackened. Place in a large bowl and cover tightly with plastic wrap for about 45 minutes. Clean the peppers of skin and seeds and medium-small dice.
Heat olive oil on medium-low heat in a skillet. Add the peppers and cook for 2-3 minutes
Add the garlic, herbs, salt, and pepper and continue to cook for 10 minutes until the peppers are soft and juicy.
Serve immediately on toast or crackers with sliced avocado or store in a jar with a tight-fitting lid for up to a week in the refrigerator.