INGREDIENTS: 8 green, red and/or yellow peppers, washed Salt 10-12 clover of garlic, peeled Olive oil Fresh mint leaves (optional) PROCEDURE: Arrange peppers on baking tray. Roast at 230°C, 30 to 40 minutes, until skin starts to blacken and blister. Carefully remove skins and seeds,cut into quarters. Season with salt,pack into jar with garlic cloves in between. Pour in enough olive oil to cover completely, seal jar and store in refrigerator. Serve cold, as a side dish, garnished with mint leaves.
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