Sweet and sour peppers
From Saturday Kitchen
Ingredients
- 6 tbsp extra virgin olive oil
- 1 large yellow pepper, deseeded and cut into thick strips
- 1 large red pepper, deseeded and cut into thick strips
- 3 anchovy fillets
- 2 garlic cloves, peeled but left whole
- 6 black olives
- 1 tbsp capers
- 1 tbsp sugar
- 4 tbsp white wine vinegar
- salt and freshly ground black pepper
Method
Heat the olive oil in a large frying pan, add the peppers and cook until the skins are golden brown. Then add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and allow to evaporate.
Cook on a medium heat for about 5 minutes, or until the peppers are tender. Season to taste and serve hot or cold.