Piquant peppers

Ingredients for Piquant peppers

• 1.4kg (about 7) peppers, a combination of red, yellow and/or orange

• 60ml olive oil

• 120ml red wine vinegar

• 2 tablespoons sugar

How to make Piquant peppers

Cut peppers lengthwise into 1/2 inch thick strips.

Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoons salt. Cook, stirring, until wilted, 10 to 15 minutes.

Add vinegar, sugar, and 1/2 teaspoons salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.