Title: Red Bell Peppers in Oil
Categories: Salad
Yield: 1 Servings

NONE

Red bell peppers olive oil garlic vinegar (proportion is 1/5 vinegar to oil) fresh or dried oregano to taste freshly ground pepper to taste 1 chili pepper (optional)

Broil bell peppers until blisters start to form on skin and skin is dark. Place peppers in a paper bag and let stand until cool Peel them caefully Remove seeds Put peeled peppers in a jar with the oregano, garlic, pepper, chili and oil and vinegar. Let sit at least overnight before serving.

Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: Miriam Podcameni Posvolsky

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