Melted Red Peppers and Garlic

• 3 1/2 to 4 pounds bell peppers, all red or a mix of red, orange and yellow
• 1/4 pound hot red peppers (optional)
• 1/4 cup thinly sliced garlic, cut into slivers
• 1 cup extra-virgin olive oil, plus extra for jars
• 4 to 6 sprigs fresh thyme, plus extra for jars
• 1/2 teaspoon wine vinegar
• Salt
• Two 1-pint or 1/2-liter jars

1. Stem and seed the peppers and cut them into thick strips, about 3/4-inch wide.
2. In a wide skillet, combine the garlic and olive oil over low heat until the oil begins to bubble.
3. A few handfuls at a time, add the peppers and turn to coat with the oil.
4. When all the peppers are in the pan, add the thyme and vinegar and adjust the heat to a low simmer.
5. Sprinkle with salt.
6. Cook until the peppers are soft and sweet and garlic has almost dissolved, about 45 minutes, shaking the pan and stirring gently every 10 minutes.
7. Dont stir too often or the peppers will begin to break down.
8. When the peppers are cooked, use tongs to lift them out of the pan and into jars.
9. Strain the oil and divide between jars.
10. Top off with extra olive oil.
11. Store in the refrigerator for up to two months.
12. Serve on toasts, with cheese or cured meats, or add to frittatas or pasta sauce.

bell peppers, hot red peppers, garlic, extravirgin olive oil, thyme, wine vinegar, salt

Taken from cooking.nytimes.com/recipes/1014376 (may not work)