Roasted Peppers in Olive Oil
3-4 each red, green, and yellow bell peppers (capsicum) 1 1/2 cup (approx) 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
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