Peppers in Oil

Ingredients:

• 1 pound mixed sweet peppers
• 3 bay leaf
• 4-5 peppercorns
• 2 garlic cloves, peeled and smashed
• 3 thyme, sprigs
• Salt
• Extra virgin olive oil 

Directions:

• Roast the peppers over a grill, under the broiler, or in the oven
• When they are charred, remove them from the heat and place them in a bowl
• Cover the bowl with plasticware, or cover with a lid or plate and allow the peppers to cool
• Once cool skin and seed the peppers
• Cut the peppers apart into 3 to 4 wide pieces
• Wipe the peppers dry with paper towels or kitchen towel
• Season with salt
• Pour olive oil into the bottom of two clean, sterilized 1-pint wide-mouth jar
• Place the bay leaf and garlic in the jar, then a layer of pepper pieces
• Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar
• Add the thyme sprigs into the jar, cover the peppers completely with oil, and screw on the top
• Leave at room temperature for a day, then refrigerate

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