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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I have been making these quite a few decades! Always make them before the holidays.. Use bright red peppers to make your relish tray pop! Ingredients:
8 medium sweet red bell peppers |
1 cup olive oil |
1/4 cup lemon juice... fresh |
2 teaspoons salt |
3 or more small garlic cloves |
3 anchovy fillets |
Directions:
1. Preheat oven to 450f
2. Wash peppers and drain well- I dry mine with a paper towel
3. Place peppers on a cookie sheet and bake for 20 minutes or untill skin becomes blistered and charred, turning every 5 minutes
4. Place peppers in large kettle, cover and let stand 15 minutes
5. Peel off skin with sharp knife
6. Cut each pepper into fourths
7. Remove seeds and ribs, cut out any dark spots..
8. In a large bowl, combine olive oil, lemon juice, salt and garlic.
9. Add peppers and toll to lightly coat with oil mixture
10. Pack pepper mixture and anchoey fillets into a 1 quart jar, cap
11. Refrigerate several hours or overnight..
12. Serve on your appetizer tray or slice and serve in a tossed salad..
13. Soooooo good... and wonderful to have on hand year round..
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