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Bell Pepper Confits with Piment D’Espilette

I went insane for this last summer in San Sebastian. This scrumptious spread is perfect on just about anything. It can keep for up to 3 weeks in the fridge in a mason jar and actually is better the day after you make it. This is a pretty classic recipe, but please improvise on the spices. I love basil but parsley and scallions are delicious too! Ingredients 3 red bell Peppers 4 cloves Garlic, crushed 2 T dried Basil 1 […]