- 40 ounces jarred piquillo peppers, drained
- 4 garlic cloves, minced
- 3/4 cup Spanish extra-virgin olive oil
- Preheat the oven to 300°. Put one-fourth of the drained peppers in a food processor and puree. Season with salt.
- In a large, shallow baking dish, arrange half of the remaining whole peppers in a single layer. Season with salt and scatter with the garlic. Top with half of the pepper puree and the remaining whole peppers. Season with salt. Spread the remaining pepper puree in an even layer and season again with salt. Pour the olive oil over the peppers and cover with foil. Bake for 1 1/2 hours. Let stand, covered, until warm.
The pepper confit can be refrigerated overnight. Reheat to serve.