Ingredients

• 4 Pounds Sweet Peppers
• 2 Tablespoons Coriander Seeds
• 1 Tablespoon Peppercorns
• 5 Cloves of Garlic
• 5 Bay Leaves
• 1-2 Cups EVOO

Directions

1. Grill the peppers on a ridged griddle or barbecue or broil or cook over a gas flame until the skins begin to blacken.
2. Place in a plastic bag to sweat, then peel off the charred skin.
3. Cut the peppers in thick slices, discarding the steams and seeds.
4. Pack in sterilized jars with the spices, garlic and bay leaves arranged decoratively.
5. Pour enough olive oil to cover.
6. Use a sterilized skewer to expel air bubbles from the oil.
7. Seal and store in the refrigerator for up to 1 month.
8. Ready to eat within a few days.