From the kitchen of AnnMarie Barkwell
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 parsley.
Mix together & refrigerate overnight.
Remove large pieces of garlic before serving.
NOTE
- This is a nice side dish with chicken & pasta. -AnnMarie