- ½ cup (125ml) extra-virgin olive oil
- 1-1/2 pounds (750g) Doux des Landes peppers trimmed, seeds and white pith removed, diced,
- Pinch fine sea salt
Place the olive oil in a heavy-bottomed pan with sides that are at least 2-inches (5m) high, over medium-low heat.
Add the peppers and stir, then season lightly with salt.
When the peppers begin to sizzle, stir them and reduce the heat to low. If necessary, place a "flame tamer" between the pan and the flame to keep the heat low. Cover the peppers.
Cook the peppers, stirring regularly so they don't stick, until they are deep red and completely tender through, which will take about 1 hour. Taste and give them more time if necessary.