Roasted, Smoky Paprika Peppers in Extra Virgin Olive Oil

Infuse the oil: In a saucepan over medium-low heat, add 1/2 cup extra virgin olive oil, garlic, and smoked Spanish paprika. Heat gently for about 5 minutes. Remove from heat and set aside to cool and allow the flavors to infuse the oil. Once cooled, strain the mixture into a bowl through a fine sieve, coffee filter, or cheese cloth. Set the bowl of infused oil aside.

For the peppers:

1. Wash, dry and lightly oil your peppers.
2. Roast your peppers. You can do this over an open burner on a stove, a grill or under the broiler in the oven. When the peppers are blackened, put them in a dish covered with a damp towel to seal in the steam for 20-40 minutes.
3. After the peppers have cooled, remove their skins, stems, seeds, and veins (which carry the most heat) and place them in a bowl. If using paprika peppers make sure to use gloves to prevent your hands from burning. Do not run the peppers under water as they will lose their flavor.
4. Once the peppers are clean and in the bowl fill a second bowl with the apple cider vinegar.
5. Dip each pepper individually into the vinegar and place it into a separate bowl.
6. Once all of the peppers have been dipped in the vinegar, add salt to them and with your hands toss them like a salad.
7. Gather a clean pint sized canning jar (or any other jar to preserve them in) and add enough apple cider vinegar to cover the bottom.
8. Pack with the peppers leaving 1/2 inch space at the top of the jar.
9. Using a butter knife, run it down the sides of the jar to release any air bubbles. You will notice the level of the liquid will drop.
10. Once the air is out to the best of your ability add the infused olive oil to cover everything leaving 1/4″ head space at the top of the jar.
11. Put the lid on and store the jar in the fridge. It will last a year, although the peppers will soften over time.