Bell Pepper Confit

10 ea red bell peppers
10 ea yellow bell peppers
5 cloves garlic, peeled and smashed
3/4 cup xv olive oil
2 Tbsp salt

1/2 cup raw sugar
1/4 cup banyuls vinegar

- peel and seed peppers by preferred method - do not cook
- grind peppers on smallest die and strain and reserve juice
- lightly brown garlic in olive oil in large braising pan
- add ground peppers and salt. cook over low heat, stirring often for 1 hour
- meanwhile combine reserved juice, sugar and vinegar in nonreactive saucepan
- simmer until reduced by two-thirds (about a cup)
- add juice reduction to pepper mixture; continue to cook 30 minutes over low heat