Ingredients:
5 whole roasted red peppers
1 head roasted garlic
1/4 cup finely chopped onion
3 tbsp extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp basil
1/4 tsp oregano
1/2 cup finely chopped Kalamata olives
8 oz jar finely chopped marinated artichoke hearts (in oil)
Directions:
Roast the garlic and red peppers. Remove the skin from the peppers and chop them into small pieces.
Fry the onion at low heat in olive oil just until translucent. Do not overcook. Add all other ingredients and bring to a boil. Let simmer for 5 minutes, then transfer to a sterile jar. You can preserve this using a canner, or keep in the refrigerator for 3 weeks.
Serve with bread or crackers, or as a condiment for meat, poultry or fish.
