Ingredients
The following ingredients have 4 Servings
- 12 bell peppers (variety of colors)
- 6 garlic cloves
- 2 cups extra virgin olive oil
Instruction
- Preheat your oven temperature to 350˚ F.
- Place whole peppers on a large baking dish and add 1 cup of filtered water to the bottom of the pan.
- Slow roast peppers in the oven for 30-45 minutes, or until tender.
- Finely chop the garlic and place in bowl with olive oil to infuse flavors.
- Transfer bell peppers from the pan to a brown paper bag. Close the bag and allow it to rest for 1 hour to loosen the skins.
- Remove skins from bell peppers and slice them into thin strips, removing the seeds and stem. Place peppers into bowl with garlic and olive oil.
- Transfer roasted bell peppers to mason jars or another air-tight container with olive oil covering the peppers and store in the refrigerator. If you need to add a little olive oil to top off the jar, that’s fine too.
