Piments pour viandes froides (Peppers for cold meats)
Piments pour viandes froides (Peppers for cold meats)
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 45 minutes | Makes 4 cups
4 tablespoons olive oil 1 medium ( 1/2 pound) onion 1 pound ripe red sweet peppers, washed, cored, seeds removed, chopped 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon mixed spices (mace, allspice, nutmeg) 1 pound ripe tomatoes, peeled and chopped 1 clove garlic, minced 1/4 pound raisins 1/4 cup plus 1 1/2 tablespoons sugar 2/3 cup red wine vinegar

Step 1 Put the oil in a saucepan. Chop the onion very fine, add to the pan and fry over low heat until softened. Add the peppers, salt, ginger and mixed spices, and simmer 10 minutes.

Step 2 Stir in the tomatoes, garlic, raisins and sugar. Add the vinegar; cook over very low heat, covered, at least 1 hour and 15 minutes, stirring occasionally.

In Recipes-list.com we have selected the most viewed recipes from category - Sauces and condiments . Enjoy the best recipes specially selected for you! Piments pour viandes froides (Peppers for cold meats) is the right choice that will satisfy all your claims.
Rate for this recipe