Ingredients

• 3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
• 1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
• 8 garlic cloves, peeled
• 1/2 cup olive oil
• Pinch of sugar
• Kosher salt, freshly ground pepper
• 2 tablespoons red wine vinegar

Instructions

1. Preheat oven to 300°F. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.
2. Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 1/2 hours. Let cool, then add vinegar and toss to combine.
3. Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.