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Chermoulah: Cooked Peppers In Oil with Garlic

Ingredients

  • 1 cup olive oil
  • 1/4 cup vinegar
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp ground coriander
  • 1/4 tsp eash salt and pepper
  • 2 peppers, seeded and sliced into 1/2" strips
  • 6 large cloves of garlic, peeled peeled

Instructions

  • Cook this all together over a low heat. I do it so that the oil is barely making bubbles. The original author, Catherine Plagemann, says 15-20 minutes. MFK likes it a bit crisper and does 10-15 minutes.
  • Cool and refrigerate. It should be eaten within a few weeks, although, like MFK notes, it never lasts long enough in my house to push that time limit.