- 2 pounds mixed bell peppers (red, yellow, and orange)
- 6 tablespoons olive oil, divided
- 3/4 cup minced peeled fresh ginger
- 2/3 cup minced garlic
- 1 1/2 cups sugar
- 1 1/2 cups red wine vinegar
- 1 bay leaf
- 1 teaspoon kosher salt
How to Make It
Preheat broiler to high. Line a jelly-roll pan with aluminum foil.
Combine peppers and 2 tablespoons oil in a large bowl; toss to coat. Arrange peppers on prepared pan; broil 12 minutes or until blackened, turning occasionally to char all sides. Transfer peppers to a large a bowl; cover bowl tightly with plastic wrap. Let stand 20 minutes; remove skins from peppers. (Discard skins and seeds.) Coarsely chop roasted peppers.
Combine ginger, garlic, and remaining 1/4 cup oil in a large saucepan over medium heat. Cook, stirring frequently, 7 minutes or until aromatics soften. Add chopped peppers; increase heat to medium-high, and simmer 8 minutes or until liquid evaporates. Add sugar, vinegar, bay leaf, and 1/3 cup water. Bring to a simmer; reduce heat and cook, stirring frequently, 35 minutes or until mixture is thick and very syrupy, stirring frequently. Stir in salt. Remove pan from heat; let mixture cool completely.