Instructions: Grill red pepper until the skin is totally charred. Remove pepper from grill and place in a paper bag for 5 minutes.

Remove blackened skin from pepper. Then slice open and remove seeds, ribs and stem.

Slice top off garlic bulb, dribble with olive oil, wrap in tin foil and bake at 350 degrees for 75 minutes. Squeeze out individual garlic cloves.

Place garlic, peppers and herbs in a mason jar. Cover with oil. Refrigerate.

This recipe yields one 12-ounce jar.

Yield: 1 (12-oz) jar

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