Marinated Peppers in Vinegar

• 6 red peppers
• 6 yellow peppers
• 375 ml warm water

Char the peppers on an open flame or on the braai until the skins are blackened.

When cooked, place them in a closed plastic bag to steam for about 20 minutes.

Peel the skin off, remove the seeds and wash under cold running water. Cut the peppers into quarters or strips.

Combine the warm water with the vinegar and salt.

Place the peppers in a dish with the garlic