Sweet Peppers Conserved in Oil

1. 1

   Roast the peppers over a grill or burner, under the broiler, or in the oven.

2. 2

   When they are charred, remove them from the heat and place them in a bowl.

3. 3

   Cover the bowl tightly with plastic, or set a lid or plate on top and allow the peppers to cool.

4. 4

   Skin and seed.

5. 5

   Cut or pull the peppers apart into 3 or 4 wide pieces.

6. 6

   Wipe dry with paper towels or a damp kitchen towel.

7. 7

   Season with salt.

8. 8

   Pour a little olive oil into the bottom of two clean, sterilized 1-cup jars or one 1-pint wide-mouth jar.

9. 9

   Place the bay leaf and garlic in the jar, then a layer of pepper pieces.

10. 10

    Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar.

11. 11

    Stick a thyme sprig into the jar, cover the peppers completely with oil, and screw on the top.

12. 12

    Leave at room temperature for a day, then refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.