Confit is a French term for slow braising in fat. Here we utilize our 1/4" Diced Red Pepper to make a sweet and savory confit that can be used to season pasta or rice, spread onto sandwiches.
Prep time: 0 min
Cook time: 25 min
Total time: 25 min
Ingredients
Makes about 3-1/2 cups
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1 Cup Warm Water
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1 Cup Olive Oil
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24 Garlic Cloves, cut in halves
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1 1/2 Teaspoons 1/2 Cracked Black Peppercorns
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1 Teaspoon Fine Sea Salt
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1 Teaspoon Whole Rosemary
Directions
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Stir together Diced Red Bell Peppers and warm water. Set aside for 10 minutes to soften. Drain well, pressing gently to squeeze out excess water.
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Warm olive oil in 2-quart pot over medium-high heat. Add bell peppers and garlic and cook, stirring frequently, until fragrant.
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Stir in black pepper, salt and rosemary leaves. Remove from heat. Allow to stand uncovered until cooled to room temperature.
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Serve at room temperature or gently warmed. Refrigerate and store for up to 2 weeks.