Smoky Roasted Red Peppers with Chipotle Olive Oil
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A Smoky Twist on Classic Roasted Peppers
There’s something irresistible about the rich sweetness of roasted red peppers—and when you add a smoky kiss of chipotle, magic happens.
At The Little Shop of Olive Oils, we love pairing seasonal favorites with bold, flavorful infusions. This simple dish transforms roasted red peppers into a versatile, smoky-sweet delight using our Chipotle Infused Olive Oil. It’s the perfect balance of heat and richness, making it ideal as a stand-alone appetizer, sandwich topping, or salad mix-in.
Roasting your own peppers is easier than you think, and the results are far superior to the jarred version. Plus, tossing them in our chipotle oil gives them a gourmet edge with almost no effort.
💡 Pro Tip: Make a double batch—they disappear quickly!
Smoky Roasted Red Peppers with Chipotle Olive Oil Recipe
Rated 5.0 stars by 1 users
Category
Side Dishes
Cuisine
Southwestern
Author:
Tracey
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
This simple dish transforms roasted red peppers into a versatile, smoky-sweet delight using our Chipotle Infused Olive Oil.
Ingredients
- 4 large red bell peppers
-
2 tbsp Chipotle Infused Olive Oil
- 1 clove garlic, finely minced
- Sea salt, to taste
- Fresh cracked black pepper, to taste
-
Optional: a splash of balsamic vinegar
Directions
- Preheat oven to 450°F. Line a baking sheet with foil.
- Place peppers whole on the baking sheet and roast for 20–25 minutes, turning occasionally until skin is blistered and charred.
- Remove from oven and place peppers in a bowl covered tightly with plastic wrap. Let them steam for 10 minutes—this makes peeling easier.
- Peel skins, remove seeds, and slice peppers into thin strips.
- In a bowl, toss pepper strips with Chipotle Olive Oil, minced garlic, sea salt, and black pepper. Add a splash of balsamic vinegar if desired.
- Serve warm or chilled—delicious on crostini, in wraps, over pasta, or paired with grilled meats or cheese.