Roasted Peppers Conserved in Oil Recipe

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Ingredients:

Serving

2 lbs red peppers (use firm ones , bell peppers are fine as are other colors)
1 bay leaf
10 black peppercorns
1 garlic clove, peeled
2 sprigs fresh thyme
kosher salt
extra virgin olive oil

Directions:

Roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.
Once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.
Allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.
Use paper towels to dry peppers and season with salt.
Using clean, sterilized pint sized jar, pour a little olive oil into the bottom; place the bay leaf and garlic into the jar.
Place a layer of peppers and drizzle with oil; repeat until you fill the jar.
Stick the thyme down into the jar and top off with oil; screw on the cover and leave at room temperature for one day.
Store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28.61 Kcal (120 kJ)
Calories from fat	0.04 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.68mg	0%
Potassium	192.66mg	4%
Total Carbs	5.55g	2%
Sugars	3.63g	15%
Dietary Fiber	1.82g	7%
Protein	0.93g	2%
Vitamin C	116.2mg	194%
Calcium	7mg	1%

Amount Per 100 g
Calories	31.44 Kcal (132 kJ)
Calories from fat	0.04 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	4.05mg	0%
Potassium	211.68mg	4%
Total Carbs	6.1g	2%
Sugars	3.99g	15%
Dietary Fiber	2g	7%
Protein	1.02g	2%
Vitamin C	127.7mg	194%
Calcium	7.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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