6 lg. green bell peppers
6 lg. red bell peppers
1/4 c. fresh garlic slices
2 tsp. minced red onion
Salt to taste, optional
1/4 tsp. crushed red pepper flakes
1/4 c. extra-virgin olive oil (or any other high quality veg. oil)

Roast peppers under broiler, turning occasionally until well blackened on all sides. Place in paper bags and seal for about 10 minutes to steam off charred skin. Peel and seed. Cut peppers into chunks and place in large mixing bowl. Stir in all ingredients. Pack into hot, sterilized jars, seal at once and refrigerate. Allow to sit at least 24 hours before using. Makes 6 (4 ounce) jars, which will keep for 4 weeks refrigerated.