Red Bell Pepper Confit
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.
Ingredients
- 2 Cups Bell Pepper, Red, Diced 1/4in
- 1 Cup Warm Water
- 1 Cup Olive Oil
- 24 Garlic Cloves, cut in halves
- 1 1/2 Teaspoons 1/2 Cracked Black Peppercorns
- 1 Teaspoon Fine Sea Salt
- 1 Teaspoon Whole Rosemary
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