Roasted Peppers Conserved in Oil

• 2 lbs red peppers (use firm ones, bell peppers are fine as are other colors)
• 1 bay leaf
• 10 black peppercorns
• 1 garlic clove, peeled
• 2 sprigs fresh thyme
• kosher salt
• extra virgin olive oil

1. Roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.
2. Once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.
3. Allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.
4. Use paper towels to dry peppers and season with salt.
5. Using clean, sterilized pint sized jar, pour a little olive oil into the bottom; place the bay leaf and garlic into the jar.
6. Place a layer of peppers and drizzle with oil; repeat until you fill the jar.
7. Stick the thyme down into the jar and top off with oil; screw on the cover and leave at room temperature for one day.
8. Store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.

red peppers, bay leaf, black, garlic, thyme, kosher salt, extra virgin olive oil

Taken from www.food.com/recipe/roasted-peppers-conserved-in-oil-469671 (may not work)