Categories: Vegetables 
      Yield: 4 servings 
  
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      6    LARGE FIRM GREEN PEPPERS            2    TEASPOONS SALT 
      7    CLOVES GARLIC,LIGHTLY CRUSHE    
  
   WASH AND DRY THE PEPPERS.TO ROAST OVER FLAME,IMPALE ON LONG HANDLED FORK A 
  TURN SLOWLY SO THE SKIN CHARS OFF.OR PLACE ON OILED ALUM.FOIL IN THE BROIL 
  PAN AND BROIL ABOUT FOUR INCHES FROM THE FLAME,TURNING FREQUENTLY. 
   THE PEPPERS SHOULD BE PELLED,A SIMPLE MATTER IF THEY WERE BROILED OVER A 
  FLAME OR UNDER SAME.THIS CAN BE TRICKIER IF THEY WERE ROASTED.IN THAT CASE 
  PLACE THE PEPPERS IN A BROWN BAG,CLOSE THE BAG AND LET STAND FOR ABOUT TEN 
  MINUTES,AFTER WHICH THE SKIN WILL BE EASY TO PULL OFF. 
   TRIM OFF THE STEMS AND DISCARD THE SEEDS.PLACE THE PEPPERS,IN AS LARGE 
  PIECES AS POSSIBLE,IN A TALL STRAIGHT SIDED JAR.ADD THE SALT,AND GARLIC AN 
  POUR ENOUGH OIL TO COVER.CLOSE JAR TIGHTLY AND STORE IN A COOL PLACE OR IN 
  THE REFREGERATOR FOR FIVE DAYS TO A WEEK.BEFORE SERVING LET STAND AT ROOM 
  TEMPERATURE FOR 25 TO 30 MINUTES,SO THE OIL LIQUEFIESSERVE AS AN APPETIZE 
  AS YOU WOULD PICKLES,WITH A MEAT COARSE.MAKES FOUR SERVINGS.