INGREDIENTS

• 7-8 medium Florina’s peppers
• 2 cloves garlic
• corn oil
• vinegar
• salt

METHOD

1. Wash and dry the peppers.
2. Put a greaseproof paper in a pan, add the peppers and bake them from all sides and cook on grill until the skin to swell.
3. Remove from the oven and while they are still warm, put them in a nylon bag to sweat so you can remove the peel more easily.
4. Then open them in the middle and remove the seeds.
5. Put them in a bowl with a lid and in each layer of chopped peppers, add some pieces of garlic.
6. When you run out of layers of peppers, add salt, vinegar and corn oil as needed to just cover the materials.
7. Keep in the refrigerator for 10 days.

TIP: Do not use olive oil because it will freeze in the fridge.