Roasted Peppers Conserved in Oil

1. 1

   Roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.

2. 2

   Once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.

3. 3

   Allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.

4. 4

   Use paper towels to dry peppers and season with salt.

5. 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. 6

   Place a layer of peppers and drizzle with oil; repeat until you fill the jar.

7. 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. 8

   Store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.

* Per serving · 4 servings · Values may vary.

No additional tips available.