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
Directions
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
|
