This is the name of the dish we have chosen for you; Roasted Red Peppers Pickled.
3 kg chili pepper
1 head of garlic
1 tablespoon of salt
1 cup olive oil
1 tea cup of vinegar
Half bunch of parsley
Wash the peppers and drain, then drill a few. Roast until softened in an oven heated to 220 degrees. Peel the shells and remove the seeds and cores. Cut into large cubes.
Peel the garlic into thin leaf. Chop the parsley. Mix the olive oil, the vinegar and the salt in a deep bowl. First, place the chopped peppers on the jars in three or four layers, placing the last chopped parsley on top of the chopped parsley. Pour over a mixture of vinegar and olive oil. Keep lid tightly in the refrigerator.