Sweet red peppers are finely chopped, then simmered in a mixture of vinegar, sugar and water until reduced to a syrup. Caramelized peppers have a unique sweet and sour flavor, that can be used in tapas or desserts. Once cooled, the peppers can be spread on salads, toast or soft cheese.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 2 cups
Ingredients:
- 2 large (approximately 13 oz. or 400 gr) sweet red bell peppers
- 3.5 oz (100 gr) white vinegar
- 7 oz (200 gr) granulated sugar
- 2 oz (50 gr) water
Preparation:
Remove the stem and seeds from the peppers and cut into small squares (approximately one quarter-inch).
Place all ingredients into a medium size saucepan and place on medium heat, stirring until sugar is completely dissolved. Bring to a boil and immediately reduce to low. Simmer on very low heat stirring often with a wooden spoon until liquid is reduced and mixture becomes a syrup. This takes approximately 20-30 minutes.
Allow mixture to cool, then refrigerate until ready to use. Drizzle on salads, or spread on toast or cheese for dessert.
Peppers will keep in the refrigerator for 3 days, or may be frozen.
Recipe used with permission of Brasserie Ailanthus, Burgos Spain.
