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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Tear 5 each peeled and seeded roasted red and green bell peppers into long,
thick strips, and transfer to a colander for 10 minutes to drain any
excess liquid.
Meanwhile, combine white vinegar, kosher salt, and sugar in a large
ceramic or glass bowl. Add drained peppers, garlic, and just enough water
to cover, about 1 1/4 cups.
Stir to combine ingredients well. Cover, and refrigerate for at least 4
hours or up to 2 weeks.
Drain before serving.
Contributor: Saveur magazine p 78
| Ingredients:
5 roasted red pepper
5 roasted green peppers
4 Tablespoon(s) white vinegar
2 Teaspoon(s) kosher salt
4/23 Ounce(s) sugar
2 cloves garlic; thickly sliced
20 Tablespoon(s) water |
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