Roasted Peppers Conserved In Oil

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 2 lbs red peppers (use firm ones, bell peppers are fine as are other colors)
• 1 bay leaf
• 10 black peppercorns
• 1 garlic clove, peeled
• 2 sprigs fresh thyme
• kosher salt
• extra virgin olive oil

Recipe

• 1 roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.
• 2 once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.
• 3 allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.
• 4 use paper towels to dry peppers and season with salt.
• 5 using clean, sterilized pint sized jar, pour a little olive oil into the bottom; place the bay leaf and garlic into the jar.
• 6 place a layer of peppers and drizzle with oil; repeat until you fill the jar.
• 7 stick the thyme down into the jar and top off with oil; screw on the cover and leave at room temperature for one day.
• 8 store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.