1 pound mini sweet peppers
1 tablespoon plus 1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons white balsamic vinegar
Pinch red pepper flakes
Preheat the oven to 400 degrees F.
Toss the peppers with 1 tablespoon olive oil, salt and pepper. Roast the peppers until their skins are wrinkled and they are charred, about 30-35 minutes flipping halfway through cooking.
Place the peppers in a bowl and cover with plastic wrap. Let the peppers steam for 10-15 minutes. Peel off the skins and remove the stems. Split the peppers on half and remove the seeds.
With the peppers in a bowl, stir in the remaining olive oil, balsamic vinegar and red pepper flakes.
Store in a jar in the refrigerator up to 2 weeks.