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Sweet-and-Sour Peppers

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dinners

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Stacie’s never been a big fan of roasted red peppers; the jarred kind, especially, can taste overly sweet. But, still, they are so useful for — you guessed it — flavor-boosting, that it’s hard not to cook with them often. As it turns out, you can toss the jarred kind with a little red wine or sherry vinegar to balance them out and boost the flavor of your dishes even more. Or go homemade! Just like with quick-pickling, you can make a batch of these Sweet-and-Sour Peppers in 15 minutes to keep on hand all week.

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Sweet-and-sour Peppers | Didn't I Just Feed You

Recipe: Sweet-and-Sour Peppers


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  • Author: Stacie and Meghan
  • Yield: 4 to 6 1x

Description

1/4 cup red wine vinegar
2 tablespoons sugar
4 red orange, or yellow bell peppers, or a combination
2 tablespoons olive oil
1/4 teaspoon salt


Ingredients

Scale

1. In a small bowl, whisk together the vinegar and sugar. Set aside, giving the sugar time to dissolve.

2. Wash, seed, and cut the peppers into 1 1/2-inch-thick strips.

3. Place the oil in a large pan set over medium-high heat. Add the peppers and salt, toss to coat the peppers in the oil, and leave them untouched to cook for a full minute, until they brown in spots. Toss again, and allow them to cook for another 5 minutes, tossing one more time before they’re done.

4. Lower the heat to medium and add the vinegar mixture. Toss to coat, then cook until the peppers are tender and the vinegar reduces to a thin, syrupy coating, about 8 minutes. Serve immediately or, even better, at room temperature, or store in a sealed container in the refrigerator for 1 week.


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