Ingredients

• 9 to 12 bell peppers- red, green, or yellow
• 1 1/2 to 1 3/4 cup extra-virgin olive oil
• 3 sprigs fresh thyme or rosemary
• Salt and freshly ground pepper to taste

Place the peppers on a lightly greased baking sheet and place under a preheated broiler. 

Cook for about 10 minutes, turning the peppers frequently, until charred and blistered on all sides. 

Place the peppers in a paper bag and allow to rest for 5 minutes. 

Remove and discard the peel, seeds, and core. 

Slice the peppers into thin slices
and combine with the olive oil, fresh herbs, salt, and pepper - divide
into three bowls if you are planning to bottle the different colors separately. 

Spoon into 3 sterilized pint jars or bottles and fill with additional olive oil if necessary. 

Seal tightly with sterilized lids or stoppers and store in the refrigerator. Should be used within 2 weeks. 

Makes 3 pints