Roasted Red Peppers and Chiles

Ingredients:
2 large green bell peppers, whole
2 large red bell peppers
2 large yellow peppers
2-3 Hatch chiles or chiles of your choice
3-4 cloves of garlic, minced
½ cup extra virgin olive oil
2 Tbsp fresh basil leaf, chopped
½ Tsp Kosher salt
¼ Tsp fresh ground pepper

Directions:
Wash, remove seeds and cut stem to bell peppers. Place bell pepper in baking pan on 400°F or in broiler. Roast bell peppers on all side turning frequently until skin is dark brown. Place bell peppers in a paper bag or ziplock. Seal and let steam for about 15-20 minutes. Gently remove the skin and cut into strips. Place in a bowl. Add olive oil, garlic, basil, pepper and salt. With your hands or a spoon, gently blend all together. Arrange strips on a shallow serving plate. Garnish with fresh basil. Serve with rounds of toasted crusty bread.