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Peppers for the Holidays
Time to get this one started...
Get six large bell peppers in a variety of colors. Roast over hot grill until they are black and blistered all over. Then drop them in a paper sack to steep and cool for an hour or more. Then slip the skins off the peppers. Quarter them and remove the seeds. Then cut them lengthwise some more. Peel and sliver about half a blossum of garlic. Pack the roasted pepper pieces layered with the garlic slivers in a quart mason jar. Add olive oil and close the jar. Refrigerate for at least three weeks. Then bring to room temperature and enjoy. Incredible!
Dave and Victoria
Home to Arizona, Old Mexico and Michigan
Driving GMC 2500HD Duramax
Pulling Montana 3295 Big Sky
Sharing with a Yorkie (Dude) and a Schipperke (Dharma)
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