Garlic and Herb Roasted Peppers

1 lb mini bell peppers

1 bunch Celantro

1/2 bunch Dill

1/4 tsp pepper

1/2 tsp salt

1 1/4 tsp sugar

1 tbsp vinegar

1 tbsp olive oil

4 cloves garlic

1. On medium high heat , drizzle some olive oil onto the pan and begin roasting the peppers.

2. Roast peppers for about 5 min on each side , they should become soft and flat .

3. Remove peppers and let them completely cool.

4. In the bowl combine chopped herbs , pressed garlic , seasonings and vinegar .

5. Once the peppers are cool, with a sharp knife scrub off the skin from each of the peppers, be gentle and don’t press too hard to preserve the juices on the inside .

6. Lay peppers out on the plate and spread the herb mixture all over the peppers .

7. Let it sit in the fridge for at least an hour.