Friday, May 31, 2013
Red Peppers and Capers in Sherry Vinegar
4 tbsp. olive oil
2 lb. 4 oz. red peppers, halved and cut into strips
1 tbsp. capers
4 garlic cloves, finely chopped
2 tbsp. sherry vinegar
Salt and pepper
Rinse and drain capers, if using pickled capers.
Heat oil in a skillet. Cook peppers over medium heat stirring frequently, about 10 min. until soften and charred around the edges.
Add the capers and garlic and cook for an additional 2-3 min.
Stir in the vinegar and season to taste with salt and pepper. Cook for 1-2 min.
Cover and chill before serving.