Piquant peppers

Name: Piquant peppers
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 1.00 onion medium; 60.00 ml fresh chillies 573; 10.00 ml vinegar red wine; 45.00 ml fresh parsley chopped; sea salt and freshly ground black pepper; 6.00 peppers red and yellow, cubed; 15.00 ml oil; 45.00 ml wine dry white; 1.00 fresh chives bunch

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Fruit

By Food24 November 03 2009

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Ingredients (9)

1.00	onion — medium
60.00 ml	fresh chillies — 573
10.00 ml	vinegar — red wine
45.00 ml	fresh parsley — chopped
	sea salt and freshly ground black pepper
6.00	peppers — red and yellow, cubed
15.00 ml	oil
45.00 ml	wine — dry white
1.00	fresh chives — bunch

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Method:

1. Thinly slice the onion. Mix half the olive oil with vinegar, salt and black pepper and parsley. Toss with the onion, refrigerate covered for at least 8 hours. Stir occasionally.
2. Core, de-seed and cut the peppers into strips. Heat the oil in a large frying pan and cook peppers over gentle heat, stirring for about 15 minutes. Add the wine towards the end of the cooking time and let it cook away. Cut the chives into 5 cm lengths and add to peppers with remaining olive oil.
3. Serve hot, garnished with marinated onion.