2 lb. red or green peppers
8 oz. wine vinegar
Salt to taste
1 tsp. black pepper
4 lg. garlic cloves, chopped
Olive or corn oil

To remove skin from peppers use gas stove, electric stove, or a barbecue. Place peppers on grill or flame, medium-low temperature. Turn frequently. Pepper will turn dark in color and the skin will remove easily. Repeat to all the peppers, doing a few at a time. Remove pepper core and cut into long strips. Place into bowl and add vinegar; mix well. Drain the vinegar and add the salt, pepper, and garlic; mix well. Take a jar large enough for all the peppers. Place the peppers into jar and press down on them. Add enough oil to cover the peppers and seal the jar tightly. Keep in refrigerator a few weeks before serving.

NOTE: Can be used in salads, sandwiches, antipasto, or any side dish.