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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 10 oz. green 'salad' olives, pitted and chopped (1)
- 4 oz. small capers, chopped
- 1/2 fresh red bell pepper, minced or 4 oz. jarred roasted red pepper, minced (2)
- 1/2 c. red wine or white vinegar or more to taste
- 1/4 c. extra virgin olive oil
- 1/2 tsp. ground black pepper or to taste
Method
- In the olive oil sweat the fresh pepper (if used) until soft or thoroughly blister in a gas flame, steam in paper bag then peel.
- Add the vinegar, olives, capers and black pepper and mix thoroughly.
- Heat until just simmering, then remove from heat.
- Notes (1)By definition salad olives are pitted to make your life easier.
- Beware of most stuffed olivesthe so called pimientos are usually awful and should not be used.
- (2)Try to find good domestic roasted peppers without too much vinegarI like Durkees brand in 28 oz.
- can if available.
- The very small jars of pimentos are overpriced and usually tasteless.
