Chiles and Garlic Fried in Oil

Ingredients:

2 red bell peppers, stems and seeds removed, sliced into 1/4
3 yellow wax hot chiles, stems on
3 jalapeños, stems on
6 small onions
10 cloves garlic, peeled and left whole
1 tsp. crushed dill weed
2 cups olive oil

Instructions:

In a large skillet, place the bell peppers and chiles in a single layer. Add the rest of the ingredients and heat the skillet so that the vegetables begin to fry. Turn once and fry for 2 minutes. Reduce the heat to the lowest possible level, cover the skillet and allow to cook until all the vegetables are very soft, about 45 minutes to an hour. Remove the vegetables to a bowl and mash the vegetables together, removing any skins of the chiles.

Yields 6 servings.

In Greece, this tapas dish is served with crusty French bread and a glass of fruity dry wine.

Recipe from Dave Dewitt.