3 or 4 lbs. mixed sweet peppers (any kind)
4 tablespoons olive oil, plus more as needed
1/2 tsp. each basil and oregano
kosher or canning salt, as needed
4 tablespoons balsamic or red wine vinegar
5 or 6 whole cloves garlic, peeled
pinch cayenne or red hot pepper flakes (optional)

Wash, core and slice peppers. Arrange in a shallow layer on a baking sheet and coat with olive oil; sprinkle with oregano and basil. Add garlic cloves, coated with oil and a small pinch of cayenne or red hot pepper flakes, if desired.

Roast in a 325°F oven for 1 hour or until wilted and slightly browned in spots. Let cool.

Place a layer in the bottom of a canning jar and sprinkle lightly with a pinch of salt; add another layer and continue until jar is packed. Add vinegar. Cover peppers in jar with olive oil to within 1/2 inch of top.

Sprinkle salt over the oil on top; wipe jar rim and tighten cover.

Store in refrigerator. Shake jar every few days.

Refrigerate for 2 weeks before using.

Submitted by: CM