|Give the peppers a good rinsing and of course, de-sticker|
|Cut peppers in half and de-seed|
|While the peps are roasting, chop one small onion, two garlic cloves, and grab about 10 basil leaves from your plant (garlic zoom. best chopper. Maybe that is because my old garlic chopper was Paul)|
While the peps cool for a minute, start sauteeing the onion and garlic.
|Peel the skin off with tongs, or if it is cool enough to handle, your hands.|
|Add the basil, a dash of salt, and some cracked pepper.|