Roasted Red Bell Peppers with Garlic Chips and Sumac

These peppers are spicy, smoky, garlicky, and slippery. I love spearing a couple strips and then nudging a bite of roast chicken or crispy-skinned fish onto the same forkful. Sweet, soft, and charred, the peppers get better as they sit in their marinade, and you can leave them at room temperature all day on the day you make them, spooning the juices and garlic oil over them every now and again. They also hold for about a week in the fridge—slap them onto a sandwich or chop them up and add to a tomato sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

From the Market Red bell peppers Urfa biber Ground sumac Oregano Spin It Any color sweet pepper is fine Instead of Urfa biber, use Maras or Aleppo pepper, or gochugaru Instead of sumac, use the same amount of finely grated lemon zest Basil, tarragon, or chervil can replace the oregano At Home Garlic Olive oil Salt and pepper Sherry vinegar Flaky salt Spin It Use red wine vinegar or cider vinegar instead of sherry vinegar

Step 2

Place the bell peppers directly on top of stovetop gas burners set to medium-high. Cook, turning with tongs every couple of minutes, until completely carbonized on all sides, 13 to 15 minutes. Initially, the skin will crinkle and char, then it will blacken, then become thick and crusty with a pale, almost iridescent gray sheen to it—that’s what you’re looking for. (If you don’t have a gas stove, broil the peppers on a rimmed baking sheet, turning every few minutes, to the same end point. You can also do this on a charcoal or gas grill.) Transfer peppers to a large bowl and cover; let sit 10 to 15 minutes. They will steam as they cool, which will make them easier to peel.

Step 3

Meanwhile, thinly slice garlic and combine in a small saucepan with the oil. Season with kosher salt and pepper and place over medium heat, stirring so the garlic slices don’t stick to each other. Cook until the garlic is lightly but evenly golden brown, 3 to 5 minutes. Remove from the heat and stir in Urfa biber and sumac. Let cool in pan.

Step 4

Using your hands and a sheet of paper towel (or a kitchen towel that you don’t mind potentially staining), rub off pepper skins. Rip peppers in half and scrape out seeds; discard stems and seeds. Tear or cut peppers into wide strips (I follow the natural pleats in the flesh). Toss in a medium bowl with a spoonful of the garlic-chile oil and half the oregano; season with kosher salt and pepper. Transfer to a large wide bowl or platter and spoon remaining garlic-chile oil over, then season with a few splashes of sherry vinegar. Sprinkle remaining oregano over and top with a little flaky salt.