- 4 red bell peppers
- Brown paper bag
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, peeled and chopped
- 1/2 tsp. sea salt
Place each red pepper directly on the burner or grill. Cook on high heat, and turn a few times until the entire pepper is black. Put peppers into a paper bag for 1-2 hours. Remove the black skins and rinse pepper under water until clean. Dry with paper towels. Slice the pepper open and deseed. Cut into strips. In a glass gar, combine olive oil, sea salt and garlic. Add peppers into the jar. Cool in the refrigerator. Can be stored for up to 3 weeks.