Roasted hot peppers in garlic

• 6-7 hot green Chile peppers, washed and stems cut off

• 1 tbsp oil

• 3/4 tsp. salt 

• 1 tbsp. lemon juice

• 1 garlic clove, chopped 

• 1 tbsp parsley mix 

1. Line a pan with parchment pepper, put the whole peepers. Drizzle with oil and salt and put in the oven (400/ 10 minutes).

2. Peel them off but leave the seeds on. I don’t peel them off “religiously”. Just a bit.

3.  Cut each pepper in 4, crosswise.Add garlic, salt, lemon juice, parsley and a dash of oil.