Ingredients

2 green bell peppers

2 red bell peppers

2 yellow bell peppers

2 orange bell peppers

1-2 jalapeno peppers

½ c balsamic vinegar

¼ c extra virgin olive oil

salt & pepper to taste

2 garlic cloves, well chopped

Preparation

Place peppers over hot charcoal or under a broiler. Broil until charred all over. Place in a covered container until cool enough to handle.

Remove skins, stems and seeds from bell peppers. Cut into strips and cut strips in half. Remove skins, stems and seeds from the jalapenos and chop fine. Add oil, wine, salt, pepper and garlic. Mix well and refrigerate overnight.

Serve as salad or spread on crackers for an appetizer