6-8 sweet peppers
4 garlic cloves, peeled and sliced
1 Tbs fresh oregano, minced or 1 t dry oregano, crumbled
1/4 cup white wine vinegar
1 t sea salt
1/4 cup EVOO
Optional: 2 T capers
Roast the peppers until the skins are charred all over.
Place the peppers in a plastic bag and let steam until cool. (about 15 minutes)
Wash off the skins.
Cut each pepper into 4 slices, removing the seeds and stem.
Optional: If using sweet banana peppers or other smaller peppers just leave the pepper whole leaving the seeds and stem.
Mix together the vinegar and salt.
Place a layer of pepper strips into the bottom of a sterilized quart jar.
Place sliced garlic, oregano and optional capers over this and cover with another layer of pepper slices.
Repeat the layering of pepper and seasonings until the jar is almost filled.
Top off the jar with vinegar mixture and EVOO.
Cover the jar with a lid. I like to use the plastic storage lids for this.
Place in the refrigerator.
Let sit for at least a day and then enjoy!