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Chiles & Garlic In Oil greek, hot and spicy 2 large red bell peppers seeded and sliced into 1/4" rings or 3 fresh pimientos; with stems 6 fresh hot chiles mixture of red, green, and yellow; with stems 3 long Italian chiles; with stems 6 small boiling onions 20 large garlic clove 1 large onion cut into 1/2" rings fresh dill; * see note 2 cups olive oil Place all vegetables in a skillet (with a tight-fitting lid) large enough to hold them in a single layer. Lay dill on top and pour in enough olive oil to cover vegetables in pan. Put pan over moderate heat. When oil begins to simmer, reduce heat to lowest possible setting, turn vegetables over once, cover, and cook until boiling onions are quite soft (45 minutes to 1 hour). If you have an electric stove, the lowest setting may not be low enough and you may need to use a heat diffuser. When vegetables are done, remove from heat, leave covered, and serve when cool. NOTES : 6 flower heads of large mature pickling dill (usually available late summer or autumn) or 1/2 bunch baby dill (sometimes called bouquet dill) tied together as for bouquet garni. Yield: 6 servings. 0 0 0 1124 2607 0 2607 0 0 0 0 0 0 Contributor: © 1995 Cole Group, Inc. Yield: 6 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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