VOLUME 1 - Kilimanjaro Foods

Chiles & Garlic In Oil
6 Servings
2 lg red bell peppers
seeded and into 1/4",Sliced
-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 sm onions,Boiling
20 lg garlic clove
1 lg onion
cut into 1/2" rings
fresh dill,* see note
2 c 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.