Red Peppers in Oil

Samuel Holden's Note:

Traditional Spanish peppers...Like my BF's grandmother makes :)) Also served as a Tapa (Pimientos del piquillo)

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 1 jar

• 3 large red peppers
• 2 garlic heads (yes, the whole thing!)
• olive oil (to cover the peppers in the jars)

Directions:

1. Heat your oven (sorry charishma -- ) to 250ºC and place the washed and dried peppers on a baking tray.
2. Bake for about 2 hours (sometimes more sometimes less), until the skins come loose easily.
3. Put the peeled garlic on the tray about halfway through, and don't let it burn!
4. Remove all the skin.
5. Place the peppers and the garlic in a clean, disinfected jar and cover in oil.
6. Let them stand for a day or two in the fridge.
7. Use in Spanish recipes, eat them on bread or have them with a tortilla.