From the kitchen of Ann Marie Barkwell. This is a nice side dish
with pasta & chicken.
1 large can roasted peppers
Peel off any black part of peppers.
Cut or rip into narrow strips.
Add 2 or 3 cloves garlic (cut into 10-12 thin slices).
Sprinkle in some salt to taste.
Add some dry parsely.
Mix together & refrigerate overnight.
Remove large pieces of garlic before serving.
This photo was taken before the garlic was removed.
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