This is the kind of recipe that is best made when you have a lazy day at home. It is not that complicated, but it does come together in steps sprinkled throughout the day.
2 lbs. mildly hot red cherry peppers (see above picture)
2 lbs. sweet red bell peppers
1 1/4 tsp. sugar
3 tbsp. olive oil
Wash the peppers, halve them lengthwise and remove membranes and seeds. Coarsely grind in a food processor to yield about 10 cups. See below.
Preheat oven to 175. Place trays in the oven and allow to dry for six hours. You will end up with 2 cups or so.
Place the peppers in a double thickness of cheesecloth and squeeze hard to emit excess moisture. Place in a bowl and add the sugar. Adjust salt and pepper. You can pack this into a clean jar at this point and put it in the fridge. Voila! This will make any sandwich go from good to great.
I got this recipe from the New York Times...I do not remember when; I did not write down the date.
2 med. fennel bulbs
1 1/2 cups, plus 3 tbsp olive oil
1 tbsp. white wine vinegar
1 1/2 tsp. fennel seeds, chopped
3 garlic cloves, sliced
2 egg yolks
Slice fennel into 1/2" slices and saute in a lg. skillet, over med.-hi heat for 10 min. with 3 tbsp. olive oil. Add 1 1/2 garlic cloves and remaining oil. Reduce heat to low,add fennel seeds and cook until tender, about 35 minutes. Remove fennel and garlic to a food processor (not a blender). Reserve oil. Add remaining garlic to the processor. Puree. With machine running, add yolks, one at a time, and process until smooth. Gradually add the cooking oil in a slow stream while the processor is running. Season with salt and pepper. Place in a clean container and keep in the fridge. It will keep for a couple weeks.