Recipe

Red Peppers and Capers in Sherry Vinegar

Ingredients:

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 

Procedure: 

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.