8 medium size sweet red peppers (2 1/2 lb)
1 cup olive or salad oil
/4 cup lemon juice
2 tsp salt
3 small garlic cloves
3 anchovy fillets
Preheat oven to 450'.
Wash red peppers and drain well.
Place peppers on cookie sheet; bake about 20 minutes, or until skin of peppers becomes blistered and charred. With tongs, turn peppers every 5 mintues.
Place hot peppers in a large kettle; cover kettle, and let stand 15 mintues.
Peel off charred skin with sharp knife. Cut each pepper into fourths. Remove ribs and seeds, and cut out any dark spots.
In a large bowl, cobine olive oil, lemon juice, salt and garlic. Add peppers and toss lightly to coat with oil mixture.
Pack pepepr micture and anchovy fillets into a 1 quart jar; cap. Refrigerate several hours or over night
Serve as an appetizer or in a tossed salad.
Makes 12 servings.