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Roasted Bell Peppers in Olive Oil

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"The red and yellow peppers are especially attractive when arranged in alternating layers in a glass jar. Add them to salads, pizzas, sandwiches, or crostini. Packed into sterilized jars, they also make great host gifts or holiday presents for friends."

List of Ingredients

â—¦ 2 large bell peppers, one red and one yellow, roasted, peeled, and seeded
â—¦ 2 teaspoons chopped fresh rosemary
â—¦ 2 teaspoons fresh thyme leaves
â—¦ Ground pepper
â—¦ 8 thin lemon slices
â—¦ ¾ cup extra-virgin olive oil, or as needed
â—¦ 1 small dried chile


Recipe

Cut the peppers lengthwise into strips ½-inch wide.
Layer half of the red pepper strips in a 1-pint jar with a lid. Sprinkle with ½ teaspoon each rosemary and thyme and then sprinkle with ground pepper.

Top with 2 lemon slices. Layer half of the yellow pepper strips on top, and season the same way, topping them with 2 lemon slices. Repeat the layers. Top with the dried chile. Add enough olive oil to cover the peppers and chile.

Cover and store in the refrigerator for at least 1 day before using to allow the flavors to blend. The peppers will keep in the refrigerator for up to 1 week.


Makes about 1 pint



Small Dried Chiles:
Thai chiles, sometimes known as bird chiles or Thai bird chiles, are a good choice for this recipe. Bright red and about 1 inch long, they'll add just the right touch of heat to the bell peppers. You can also use chiles labeled "piquín."