Roasted Red Peppers

Crank your grill up to 500°F and char a big batch of red peppers. This will take about 25 to 30 minutes. Once the peppers are charred, place them all in a big bowl and cover tightly with plastic wrap. This allows the peppers to steam and soften. After about one hour, remove the plastic wrap and proceed to remove the seeds, membranes, and the outer skin of the peppers. For preservation, stack the peeled peppers into sterilized widemouth jars, layering them with lots of garlic. Heat the olive oil to a simmer (about 190-200°F) and then pour the hot oil over the peppers and garlic in the jars, ensuring everything is fully covered. These will keep in the fridge for a couple of months as long as the peppers and garlic remain covered in oil.