Sweet Pepper Confit With Fresh Herbs
by Johnny Loua, Chef, Seattle, Washington
This mostly hands-off recipe offers sweet, savory, and salty flavors to complement any main dish.
- 1 pound sweet peppers
- 1 cup olive oil
- 2 cups lightly flavored oil (such as sunflower or canola)
- 10 garlic cloves
- 2 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 bay leaves
- 6 basil leaves
- Salt
- Pepper
Place the sweet peppers in a medium saucepan and cover with oil. Add the garlic cloves, rosemary, thyme, oregano, bay leaves, and basil leaves and combine. Season with salt and pepper. Simmer over low heat for three hours. Remove from heat and let cool. Serve immediately, or cover and refrigerate until ready to serve.