Garlic Peppers in Olive Oil

This finger-lickin’ dish is outstanding spooned onto pita crisps! If you need to, consult the Index for How to Roast Bell Peppers. 

Garlic Peppers in Olive Oil: 

3 red bell peppers, roasted and peeled, cut into bite-sized pieces

3 yellow bell peppers, roasted and peeled, cut into bite-sized pieces

15 - 20 cloves of garlic, peeled, thinly sliced (see Note)

3 - 4 tbsp. olive oil

Salt, to taste

2 tsp. balsamic vinegar, or to taste

½ tsp. white wine vinegar, or to taste

Pita crisps or crackers (see Further Note) 

Place the red and yellow peppers in a large, heavy frying pan with the sliced garlic and the olive oil over medium-low heat. Sprinkle with salt. Cover and cook for about 20 minutes, adjusting the heat to very low. You want the peppers to stew, not fry. Turn the peppers and garlic, cover and continue to stew for another 20 minutes.

When the peppers are very tender, remove the cover and raise the heat to medium-high. Add the balsamic vinegar, cook a minute, then remove the pan from the heat. Add the wine vinegar. Pour the mixture into a bowl and let cool. Taste and adjust the seasoning with salt and vinegars, as desired. Serves 8 - 10.

Note: I wear latex gloves to do this.

Further Note: My May 16, 2011 blog has a great recipe for Parmesan Pita Crisps!