Piquant peppers

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 1
    medium onion
  • 60
    ml
    olive oil
  • 10
    ml
    red wine vinegar
  • 45
    ml
    chopped fresh parsley
  • salt and freshly ground black pepper
  • 6
    large peppers, combination of red and yellow
  • 15
    ml
    oil
  • 45
    ml
    dry white wine
  • 1
    bunch chives
 

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.
 

Read more on: shallow-fry  |  fruit
 

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