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Chiles & Garlic In Oil

6 Servings
2 lg red bell peppers
seeded and into 1/4",Sliced
3 fresh pimientos,with stems
6 fresh hot chiles
mixture of red,green, and
-yellow,with stems
3 long Italian chiles,with
6 sm onions,Boiling
20 lg garlic clove
1 lg onion
cut into 1/2" rings
fresh dill,* see note
2 c olive oil

Place all vegetables in a skillet (with a tight-fitting lid) large enough to hold them in a single layer. Lay dill on top and pour in enough olive oil to cover vegetables in pan. Put pan over moderate heat. When oil begins to simmer, reduce heat to lowest possible setting, turn vegetables over once, cover, and cook until boiling onions are quite soft (45 minutes to 1 hour).
If you have an electric stove, the lowest setting may not be low enough and you may need to use a heat diffuser. When vegetables are done, remove from heat, leave covered, and serve when cool.

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