INGREDIENTS

INSTRUCTIONS

WASH AND DRY THE PEPPERS.TO ROAST OVER FLAME,IMPALE ON LONG HANDLED
FORK A TURN SLOWLY SO THE SKIN CHARS OFF.OR PLACE ON OILED ALUM.FOIL
IN THE BROIL PAN AND BROIL ABOUT FOUR INCHES FROM THE FLAME,TURNING
FREQUENTLY. THE PEPPERS SHOULD BE PELLED,A SIMPLE MATTER IF THEY WERE
BROILED OVER A FLAME OR UNDER SAME.THIS CAN BE TRICKIER IF THEY WERE
ROASTED.IN THAT CASE PLACE THE PEPPERS IN A BROWN BAG,CLOSE THE BAG
AND LET STAND FOR ABOUT TEN MINUTES,AFTER WHICH THE SKIN WILL BE EASY
TO PULL OFF. TRIM OFF THE STEMS AND DISCARD THE SEEDS.PLACE THE
PEPPERS,IN AS LARGE PIECES AS POSSIBLE,IN A TALL STRAIGHT SIDED
JAR.ADD THE SALT,AND GARLIC AN POUR ENOUGH OIL TO COVER.CLOSE JAR
TIGHTLY AND STORE IN A COOL PLACE OR IN THE REFREGERATOR FOR FIVE  DAYS
TO A WEEK.BEFORE SERVING LET STAND AT ROOM TEMPERATURE FOR 25 TO  30
MINUTES,SO THE OIL LIQUEFIESSERVE AS AN APPETIZE AS YOU WOULD
PICKLES,WITH A MEAT COARSE.MAKES FOUR SERVINGS.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 44
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 79.2mg
Potassium: 381mg
Carbohydrates: 10.1g
Fiber: 3.7g
Sugar: 5.2g
Protein: 1.9g