8 med. sweet red peppers
1 c. olive oil
1/4 c. lemon juice
2 tsp. salt
3 garlic cloves
Bay leaves
Black peppercorns

Wash and dry peppers. Bake until skins are blistered and charred at 450 degrees, turning every 5 minutes. When done, put peppers in a large brown paper bag, close. Let set 15-20 minutes. Peel and cut peppers in strips.

Combine all other ingredients and put with pepper strips into large jar. Refrigerate. Use as garnish or munch with crusty bread.