Ingredients

• 2 or 3 red bell peppers
• olive oil
• red wine vinegar or cider vinegar

• salt and pepper
• 2 or 3 cloves of garlic, chopped
• 1/4 c. bermuda (or sweet) onion, chopped

Directions

1. Roast peppers on grill, under broiler in oven, or over gas stove flame, until skin is blackened.
2. Put hot peppers into paper or plastic bag until well steamed and cool to handle.
3. Peel peppers, washing them clean.
4. Cut peppers into long 1/4″ wide slices and arrange half in shallow dish.
5. Add a little oil, salt and pepper, half of the onion and half of the garlic.
6. Add rest of pepper, onion and garlic.
7. Add a little salt and pepper
8. Add just a little vinegar, to taste.
9. Let sit overnight.