2-6 bell peppers, any color or combination of colors
6 T. extra virgin olive oil
1 T. sherry vinegar
1 clove garlic, minced
1/2 small onion, chopped
salt and pepper, to taste
Coat the peppers with 2 T of the olive oil. Place under a pre-heated broiler to blister the skin, turning a few times. Once the pepper skins are black and blistery, place them in a bowl and cover with plastic wrap, or place into a plastic bag and seal. The steam generated by covering the hot peppers will loosen the skins and make them easy to slip off.
Once you can handle the peppers, peel the skins off and remove the pith and seeds. Save the juices from the bowl or bag and strain them.
Mix the peppers, their juices, and the remaining ingredients. Season to taste with the salt and pepper and marinate for at least 6 hours in the fridge. They will last for several days, or you can cover them completely with olive oil and they will last for several weeks.
To serve, bring to room temperature and slice, or use as an ingredient in any number of recipes. They are great as part of a summertime veggie tray, go well with a good hard cheese, and pair wonderfully with meats on a charcuterie tray.