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Garlic Olive Oil Marinated Sweet Peppers

Posted by in Recipes on Mar 13, 2013 . .

4 lbs red and yellow bell peppers (about 8 medium)
1 Bay leaf
6 to 8 Olive Cart Black Peppercorns
Olive Cart Michigan Flaked Sea Salt
Olive Cart Slow Roasted Garlic Extra Virgin Olive Oil to cover

Roaste the peppers over the flame of a gas stove or in a broiler until the skins are blackened and blistered. Put them in a bowl and cover snugly with a kitchen towel or plastic wrap. When cool enough to handle, peel off the skin, cut in half lengthwise and remove and discard the stem and seeds. Slice lengthwise into strips about 1/2 inch wide.

Pack the pepper strips into a clean 1 1/2 pint jar, sliding the bay leaf along the wall fo the jar and sprinkling the peppercorns and a little salt throughout. Pour in the Olive Cart Slow Roasted Garlic Extra Virgin Olive OIl to cover completely. Cover tightly and store for up to 1 week in the refrigerator.

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