SWEET AND SOUR PEPPERS – Recipe by Piero Benigni – Peppers prepared this way are delicious, light and easy to digest. They are easily done in about 40 minutes and perfectly accompany meat and fish dishes.
Ingredients for 4 people
- 600 gpeppers (about 22 oz)
- 4 spoonsvinegar (2 oz)
- 4 spoonswater (2 oz)
- 2 spoonsolive oil (1 oz)
- 30 gsugar (1 oz – 1 heaping and 1 level tablespoons)
- salt (at taste)
Tools for sweet and sour peppers
- Pan
- Cooker
- Chopping Board
- Knife
- Spoon
- Wooden Spoon
Getting ready
Prepare the peppers: wash, dry, remove the stem with a circular cut, divide in two, remove internal seeds and white ribs, cut into strips.
Cooking sweet and sour peppers
Put 2 tablespoons of olive oil in a pan, let it heat then add the peppers. Cook on medium flame for 5 minutes, then pour the half of the water end vinegar mixture. Cook for 5 more minutes and stir often. Add salt, stir and give him time to dissolve. Peppers are sweet and require enough salt, so taste and be sure they are savoury. Remember: if they are bland, so will be the finished dish. Also remember that once the sugar is added, it will be difficult to adjust salting.
When salt is ok add 1 heaping and 1 level tablespoons of sugar. Stir and let it dissolve. Add a little water and vinegar mixture if necessary. Cook for 10 more minutes then taste and adjust seasoning if necessary. Cook for some more minutes until peppers are just tender but still a little crunchy. Don’t overcook! Serve at room or fridge temperature. These peppers can be stored 3 days in the fridge or frozen with a 4 months shelf life.
NOTES: Possible variations are the addition of capers, breadcrumbs, pine nuts, sweet or hot paprika. Some balsamic vinegar (say 6 drops) can also be added at the end of cooking.