3
long red bell peppers cut in half lengthwise; seeds and membranes removed but do not to cut the stems off, or else the peppers won’t hold any of the oil mix.
1/4 cup
fresh basil sliced into very thin ribbons (chiffonade)
2 tablespoons
chopped chives
2 tablespoons
chopped garlic (about 4 medium cloves)
2 tablespoons
capers coarsely chopped if large
1.5 tablespoons
anchovy (about 6) chopped
2 tablespoons
preserved lemon finely chopped (about ½ lemons, just skin)
1 cup
extra virgin olive oil
Black pepper freshly ground
2
hot chillies thinly sliced optional but some heat recommended
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