Prep. Time 5′ Cooking Time 40′ Yields 1 jar
Ingredients
- 6 colored bell peppers, washed and dried
- 2 cloves of garlic, whole
- Extra-virgin olive oil
- 4 black peppercorns
- 1 chili pepper
- 10 fresh basil leaves
- 1 500ml glass jar or mason jar
Instructions
- Lay bell peppers out on a baking pan.
- Roast in a hot oven for about 35 – 40 minutes, or until small bubbles appear on the skins and they start turning brown.
- Place peppers in a clean plastic food bag, or a bowl covered with plastic wrap, to release moisture.
- When cool enough to handle, remove skins and deseed.
- Quarter or leave peppers whole.
- Place peppers in layers in a sterilized jar, putting basil leaves between each layer.
- Add the garlic cloves, chili pepper, and peppercorns.
- Fill the jar with olive oil, seal, and store in the refrigerator.
Enjoy!
Source: Argiro Barbarigou
