Marinated Roasted Red Bell Peppers For Renwood Winery

Recipe Date:
October 23, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 4 cups Roasted, julienne red bell peppers, drained
  • 1/2 cup Garzon extra virgin olive oil
  • Zest and juice of 2 lemons
  • 3 Cloves of garlic, minced
  • 1/2 tsp Aleppo peppers
  • 1/4 cup Fresh basil, chiffonade
  • Salt & Pepper to taste

Mix all ingredients in a bowl. Place in a covered container and refrigerate. 

Keeps up to 1 week.

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