Peppers, Sweet

Sweet Peppers In Oil

Posted by Carole Koch

Use this as a side dish or tossed in salads, on sandwiches or as a topping for bagels with cream cheese. (Note: This recipe cannot be canned. Peppers in oil can be safely stored for up to 2 days in the refrigerator.)

1 pound red and/or green bell peppers
1 cup extra virgin olive oil
1/2 teaspoon salt
2 cloves garlic, crushed and chopped

Roast the peppers (see “Preparation Tips”). Peel and cut into strips. Place in a bowl. In a separate bowl, combine the crushed and chopped garlic and the olive oil. Press garlic pieces with a fork and mix well. Pour the oil and garlic over the peppers and toss gently. Season lightly with salt. To store, place in a glass container, cover with more oil, seal and refrigerate for up to 2 days.

From urbanext.uiuc.edu.

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