Capers and Oregano On Roasted Sweet Bell Peppers Italian Recipe
Yellow and red bell peppers are ideal for roasting, especially with the added flavor of capers and oregano. To make cooking with olive oil easier, glass cruet sets, also known as oil and vinegar cruet sets, will make storing and pouring olive oil so much easier. It is very convenient to pull off the cork and pour, instead of having to pour and recap the olive oil bottle.
Here is what you will need:
- Four bell peppers of choice, red and yellow
- One cup extra virgin olive oil
- Two garlic cloves
- One tablespoon packaged in salt capers
- Two tablespoons chopped oregano
- One half teaspoon ground sea salt
Using some of the olive oil, baste the peppers, then for ten minutes grill the peppers and remove. Let cool for another ten minutes and slice off the stem and skin. Remove the seeds and cut into one inch wide strips. Let the pepper strips dry out on paper towels for four hours. Rinse off the salt from the capers and dry off. Dice the garlic cloves, and chop the oregano. Get out two wide necked pint size canning glass jars. Use boiling hot water to fill and sterilize the pint jars. Wait another ten minutes before draining and drying with clean paper towels. Place the pepper strips in both of the jars and mix the capers, garlic, and oregano in with a sprinkle of sea salt. Let it sit for 10 minutes so that all the air bubbles rise to the surface and evaporate. Refrigerate for up to three days.