Red pepper confit

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive oil
8 \N Red bell peppers cut julienne
⅓ cup Raspberry vinegar
¼ cup Sugar
½ cup Dry white wine


Heat olive oil in a non-stick pan until hot. Add red peppers and cook over medium heat for 15 minutes (adding small amounts of water if they begin to stick). Reduce heat to low and add remaining ingredients. Simmer another 20 minutes. Refrigerate overnight or can. This is great as a spread on a roll for a grilled turkey or chicken sandwich. It is also a nice accompaniment for most grilled meats.

Posted to EAT-L Digest 06 Sep 96 From: "~REality" <Ausetkmt@...> Date: Sat, 7 Sep 1996 19:04:15 -0700

Similar recipes