Chiles and Garlic In Oil

Recipe Ingredients

2 cups	474ml	Red bell peppers (large)
		Seeded and sliced into 1/4" rings
		Or
3		Fresh pimientos - with stems
6		Fresh hot chiles
		Mixture of red - green, and yellow, with stems
3		Italian chiles - with stems
6		Boiling onions (small)
20		Garlic clove (large)
1		Onion (large)
		Cut into 1/2" rings
		Fresh dill - * see note
2 cups	474ml	Olive oil

Recipe Instructions

Place all vegetables in a skillet (with a tight-fitting lid) large enough to hold them in a single layer. Lay dill on top and pour in enough olive oil to cover vegetables in pan. Put pan over moderate heat. When oil begins to simmer, reduce heat to lowest possible setting, turn vegetables over once, cover, and cook until boiling onions are quite soft (45 minutes to 1 hour).

If you have an electric stove, the lowest setting may not be low enough and you may need to use a heat diffuser. When vegetables are done, remove from heat, leave covered, and serve when cool.

Source:
Cole Publishing Group Recipe Collection

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