Roast the peppers over the flame of a gas stove or in a broiler until the skins are blackened and blistered. Put them in a bowl and cover snugly with a kitchen towel. When cool enough to handle, peel off the skin, cut in half lengthwise and remove and discard the stem and seeds. Slice lengthwise into strips about 1/2 inch wide.
Pack the pepper strips into a clean 1-1/2-pint jar, sliding the bay leaf along the wall of the jar and sprinkling the peppercorns, garlic, and a little salt throughout. Pour in olive oil to cover completely. Cover tightly and store for up to 1 week in the refrigerator.
Wine Pairing(s)
Alta Vista Torrontes Premium
Palacio 'Glorioso' Crianza
Proprieta Sperino Uvaggio
Paitin Sori' Paitin
Casanova di Neri Brunello di Montalcino
Tour des Gendres La Gloire de mon Pere
Altos de Luzón Jumilla
San Alejandro 'Las Rocas' Rosado
Villa Calcinaia Chianti Classico Riserva
Recanati Yasmin
Calories From Fat 15 Protein 5 Total Fat 1 Carbohydrates 32
Calories 141 Dietary Fiber 10 Calcium 38 Iron 2 Sodium 10 Vitamin A 999
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