Sweet & Sour Peppers
This is a very simple side dish that goes great with fish or chicken. You need about 1 hour in cooking time, to let the peppers simmer slowly. They should be soft at the end, just keeping their shape. In the photo I served it with a fillet of snapper, just pan-fried in olive oil.
- Red Pepper (2, julienned)
- Yellow Pepper (2, julienned)
- Red Onion (1, thinly sliced)
- Garlic (2 cloves, thinly sliced)
- Basil (a few leaves, finely chopped)
- Balsamic Vinegar
- Olive Oil
- Salt & Pepper
Cover the bottom of a heavy pan with olive oil and put on a low heat. Add the onion and garlic to soften. Add the peppers and soften for about 5 minutes.
Drizzle some balsamic (you want about 1 tablespoon) over the peppers. Season with salt & pepper, give everything a good mix and cover. Put the heat right down low.
You now need to wait an hour! Provided you're using a heavy pan (cast iron like Le Creuset works best) it won't burn as long as the heat is very low. You're aiming for just-bubbling sort of heat. Nothing more than that. Stir every 10 minutes to make sure it's not catching on the bottom.
After an hour, uncover and cook for another 20 minutes to reduce the water. Allow to cool slightly, then serve with chicken or fish!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.