Peeled Sweet Peppers in Oil

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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 cups extra virgin olive oil

1 teaspoon salt

4 cloves garlic, crushed and chopped

 

Clean and peel peppers. 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.

 

Caution: This recipe cannot be canned. Peppers in oil can be safely stored for

up to two days. Long term storage of peppers in oil increases the risk of

bacteria growth and foodborne illness. For long term storage of roasted peppers

freeze in freezer bags. Add oil and the remaining ingredients upon thawing.

 

 

 

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