Roasted Red Peppers

4 Jun

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These are so good and really dress up a meal.

Three or four large red bell peppers

Use one sliced clove of garlic for every pepper

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/2 cup olive or canola oil

Place the peppers directly on the grill or on the oven shelf.

If you are roasting in the oven place a tray one shelf down to catch the juices.

Roast until the pepper skin has charred and blistered then turn to do all the sides.

Place the charred peppers in a paper bag and wait five minutes till they are cool.

Peel the charred skin off and take all the seeds out.

You end up with this clean red pepper.

Slice the pepper into strips and place in a bowl.

Add everything else and just stir to mix.

Keep in an air tight container because the garlic will permeate everything in the refrigerator.

These are great with chicken, salads, eggs, on a sandwich or just plain.

Save the oil and use it to cook with or as the oil in your salad dressing.

If the garlic is left, use that when you saute meats or vegetables.

Nothing should ever go to waste.

These are so much better then the jarred ones, cheaper and very easy to make.

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