1. Ingredients: 2 sweet red peppers, 1 thyme, 2 rosemary, 4 garlic cloves, a small amount of olive oil, a small amount of salt, a small amount of black pepper,
2. Cut off the roots of the red pepper, hollow out the inner seeds, and fill with thyme, rosemary, and garlic cloves
3. Inverted in a baking dish, brush olive oil on the surface, sprinkle salt on the surface
4. Bake at 280 degrees for 20 minutes (the top of the red pepper is a bit burnt)
5. Let cool and peel
6. Take out the spices inside the red pepper, put the red pepper into a clean jar, and then add fresh thyme, rosemary, garlic cloves, salt, pepper, and olive oil. Eat in the refrigerator for 24 hours.
Tips:It is more convenient to peel the roasted red pepper with a knife. You can also put it in a freezer bag while it is hot to cool down, making it easier to peel.
When you put it in the jar in the last step, the amount of olive oil should be less than the red pepper, and it will last longer.
