CANNED MIXED PEPPERS
- mixed peppers, yellow, red, green, purple or whatever you have
- garlic, finely chopped
- olive oil for frying and extra to bottle
- balsamic vinegar, to taste
- coarse sea salt
- ground black pepper
Wash, dry and de-seed the peppers.
Cut in long strips and approx. 10 mm thick.
Heat a dash of olive oil in pan.
Sauté peppers until just tender…DON’T over-cook the peppers!
Add garlic, salt and pepper to the peppers.
Once the peppers are cooked, pour a splash of balsamic vinegar in, remove pan from the heat and place a lid on top to ‘steam’ the peppers.
Place in sterilized jars, top-up with olive oil, seal and place in fridge once it’s cooled.
I use approx. 60ml balsamic vinegar as I love the sweet, tardy taste.
Recipe and photo: Tina De Comarmond TDC
