Marinated peppers

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 bell peppers, yellow
• 250 ml vinegar (white wine vinegar)
• 1 tsp sea salt
• 8 cloves garlic
• 4 sprigs rosemary, fresh
• 4 bay leaves
• 600 ml olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Marinated peppers

Preheat the oven to high. Wash the peppers and place them on a baking sheet. Bake the peppers in the hot oven (place them in the middle) for 15-20 minutes, until the skin is blistered and dark brown, turning the peppers once or twice. Remove the peppers from the oven, place them in a freezer bag, and let them sweat thoroughly; this will make the skin easier to peel off. Quarter the peppers lengthwise, remove the stems, the diaphragms, and all the seeds. Once all the peppers have been skinned, bring the vinegar to a boil in a saucepan with ½ liter of water and salt. Add the peeled garlic cloves to the liquid and simmer for about ½ minute. Remove the peppers and washed rosemary, in batches, and simmer in the liquid for about ½ minute. Remove the peppers and rosemary from the liquid and drain thoroughly on clean kitchen towels, also patting dry with kitchen paper. Fill prepared jars with the pepper quarters, each with 1 sprig of rosemary, 1 bay leaf, and 2 cloves of garlic. Pour in enough oil to completely cover the peppers. Let the peppers steep for at least 5 days before serving. They’ll keep for a few months (but not for us; they’re eaten in no time).