Marinated Roasted Peppers

8 large red, yellow, or orange bell peppers 

1 cup bottled lemon juice 

2 cups white vinegar

1 cup olive oil

4 cloves of garlic, peeled and halved 

2 tsp salt 

Fresh basil leaves (optional)

Cook whole peppers directly over the flame on a gas stove or grill until they are blackened on all sides. Place in a nonreactive bowl and cover for 30 minutes, this will loosen the skins and allow the peppers to cool enough to handle. 

While the peppers are cooling combine lemon juice, vinegar, olive oil, garlic, and salt in a saucepan and bring them to a boil, whisking until the salt is dissolved. Let bowl 1 minute and then remove from the heat. 

When the peppers have cooled peel off the skins and discard along with the seeds and stems. Tear the peppers into strips and place in mason jars or another glass container that seals well. If you choose to use basil add it to the jars now. Pour the marinating liquid over the peppers and seal containers. Once fully cooled place jars in your fridge and allow to marinate for at least 3 days. Enjoy in salads, on sandwiches, or on a charcuterie platter!