Peeled Sweet Peppers in Oil
Use as a side dish or in tossed salads, on sandwiches or as a
topping for bagels with cream cheese.
2 pounds red and green bell peppers
2 cup Extra Virgin Olive Oil
1 teaspoon salt
4 cloves garlic, crushed and chopped
Clean and peel peppers as directed above. Cut into strips. Place
in a medium bowl. Peel and crush garlic, chop coarsely. Pour
olive oil into a small bowl and add garlic. Press garlic pieces
with a fork and mix with the olive oil. Pour oil over peppers
and toss gently. Season lightly with salt.To store; pack into a
glass jar, cover with a good quality Extra Virgin Olive Oil.
Seal and refrigerate for up to 2 days.
Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to,
and the Wisdom to know when to go home.