- 8 kg red pepper,
- 3 lemons,
- 1/2 cup olive oil,
- 15-16 cloves garlic,
- 2 tablespoons salt.
- Roast the peppers (in the oven, over the stove or on grill),
- Peel and remove the seeds,
- Place in a large bowl and add in the olive oil, juice of lemons, salt and crushed garlic,
- Mix everything really well and let rest for 2 hours,
- Distribute among canning jars and let rest for another half an hour,
- Put the lids on and refrigerate.