Ingredients:
- bell peppers[i], 1-4 any color you like or multicolor
- optional - olive oil
- optional - garlic, minced raw
Instructions:- Cut the bell peppers into triangular strips, about 1" at the widest point.
- Soak the strips in a bowl of water with 1 tsp salt dissolved in it - this makes them more digestible. (optional)
- Drain and place the peppers in a non-stick pan, cover, and set heat to the lowest setting possible.
- Heat covered until they start to peel - about 1 hour - stirring from time to time, and replacing the moisture with a drizzle of water. It is ok if the skin browns a little. Once you know the heat settings well enough, aim to leave them undisturbed for at least 10-15 mins at a time. If you open the pan too often, they will not cook evenly because the steam won't build up. If you leave them too long, they can stick.
- Peel them, if you wish, as you transfer them into a bowl or jar
Serve warm or cool, plain or with garlic and/or olive oil.
Leftovers can be kept for use on sandwiches or up to 5 days, if coated with olive oil and packed into a jar, with a 2mm layer of olive oil on top.
if you choose not to add the oil, or if you want to add minced garlic to the oil, you should not store them for longer than 3 days. the reason for this is that peppers without oil can mould more quickly, while garlic, even with oil, can develop botulinum.