Ingredients: Peppers, Olive Oil, Celtic Salt.
Preheat oven to 375ºF.
Lay whole peppers in Pyrex dish.
Drizzle with a generous amount of olive oil.
Sprinkle with large crystal celtic salt.
Roast until skins brown and loosen (45 minutes – 1 hour)
When cool enough to handle, remove skins & stems, but keep seeds.
Toss peppers & seeds back into pan to gather up the juice, oil and salt.
Fabulous way to use a large pepper harvest!