Sweet Peppers Conserved in Oil

• 2 pounds firm red sweet peppers
• 1 bay leaf
• A few peppercorns
• 1 garlic clove, peeled
• 2 sprigs thyme
• Salt
• Extra virgin olive oil

1. Roast the peppers over a grill or burner, under the broiler, or in the oven.
2. When they are charred, remove them from the heat and place them in a bowl.
3. Cover the bowl tightly with plastic, or set a lid or plate on top and allow the peppers to cool.
4. Skin and seed.
5. Cut or pull the peppers apart into 3 or 4 wide pieces.
6. Wipe dry with paper towels or a damp kitchen towel.
7. Season with salt.
8. Pour a little olive oil into the bottom of two clean, sterilized 1-cup jars or one 1-pint wide-mouth jar.
9. Place the bay leaf and garlic in the jar, then a layer of pepper pieces.
10. Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar.
11. Stick a thyme sprig into the jar, cover the peppers completely with oil, and screw on the top.
12. Leave at room temperature for a day, then refrigerate.

red sweet peppers, bay leaf, peppercorns, garlic, thyme, salt, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/12167 (may not work)