Confit is a French term for slow braising in fat. Here we utilize our 1/4" Diced Red Pepper to make a sweet and savory confit that can be used to season pasta or rice, spread onto sandwiches.
Prep time: 0 min
Cook time: 25 min
Total time: 25 min
Makes about 3-1/2 cups
Stir together Diced Red Bell Peppers and warm water. Set aside for 10 minutes to soften. Drain well, pressing gently to squeeze out excess water.
Warm olive oil in 2-quart pot over medium-high heat. Add bell peppers and garlic and cook, stirring frequently, until fragrant.
Stir in black pepper, salt and rosemary leaves. Remove from heat. Allow to stand uncovered until cooled to room temperature.
Serve at room temperature or gently warmed. Refrigerate and store for up to 2 weeks.