I have the time to cook. Then finished the day pepper infused. In a large cast-iron pan with vegetable oil put the peppers tightly (it will Maritsa him enough).

Fry on all sides in a little less than medium heat, covered, until the brown-gold of skoracki.

Simultaneously shred parsley (very good in combination with pepper), garlic cloves pressed through a garlic press.

Sorry for the horrible photos. The other did not. Put roasted peppers in a quart jar (I fit all 9 pieces, rather big), shifting layers of chopped greens and garlic. Laid down tight, so I don't have to cook a lot of marinade. In a pan, where roasted peppers, add a tablespoon of salt and sugar, pour 50 ml of water. Boil - ladle fill the jar "in the shoulders" and to the "neck" topped up vinegar. The jar left to cool. In the morning put in the fridge.

And for dinner, the appetizer is ready. Very similar to the seaming for the winter. Before serving, I brush the peppers from the skin. Served with tails.

For the evening conversations in the kitchen yesterday I quickly and so casually, made this chili for tonight's dinner. The husband said, "Wow! And where it came from, we have pre-opened?" Prepare and you. You easy cooking!