Italian Roasted Red Peppers Recipe

Ingredients

5 pounds red bell peppers or if you can find them, Italian Marconi red peppers

1 head Fresh Garlic, minced

1 bunch Italian flat leaf Parsley chopped (large bunch or 2 small bunches)

1 teaspoons Sea Salt

3/4 cup Extra Virgin Olive Oil +/- enough to cover

1/2 teaspoons black pepper

Roast peppers by your preferred method, grill, broil or over stove flame until charred, place in bowl and cover with plastic wrap to steam

Once peppers are cool enough to handle, remove skins, stems and seeds

Slice peppers into strips and place into large bowl

Add remaining ingredients and stir to mix, taste and adjust salt and pepper

Place peppers in container with tight fitting lid (I use a large glass jar) make sure peppers are completely covered with Olive Oil

Refrigerate over night. Will keep 1 week if kept covered with olive oil

Serve with toasted Italian bread rubbed with garlic and goat cheese