Roasted Fresno Chiles

• 1/4 pound Fresno chiles (red jalapeno peppers; about 4), halved, stems and seeds removed, and sliced lengthwise 1/8 inch thick
• 1 tablespoon extra-virgin olive oil
• Kosher salt

1. Adjust the oven rack to the middle position and preheat the oven to 400F.
2. Spread the chiles on a baking sheet, drizzle with the olive oil, season with salt, and toss to coat the chiles with the seasonings.
3. Roast the chiles in the oven for 4 to 6 minutes, to wilt them slightly.
4. Use the chiles or set aside to cool to room temperature, transfer to an airtight container, and refrigerate for up to three days.

chiles, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-fresno-chiles-393647 (may not work)