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Peppers for Cold Meats, from Auguste Escoffer

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Tonight I came home and had 3 beautiful peppers in the fruit bowl on the dining room table. This recipe came to mind and the results are so delicious. Plus the keeping factor of this relish is wonderful, a true gem hidden in the refrigerator. This is practically mandatory for those times when you have a lovely turkey or ham, for sandwiches.

Peppers for Cold Meats
adapted from The Wednesday Chef
makes about 3 pints, refrigerate to store

4 T olive oil (I used about 2 T)
1 medium onion ( I used 1/2 of a large onion and diced it smallish)
1 pound red sweet peppers (my 3 weighed 1 pound)
1/2 t ground ginger
1/4 t allspice
1/4 t nutmeg
1 pound of tomatoes, blanched diced and drained (I used a 16 oz can, well drained)
1 clove garlic, minced
1/2 c raisins
2/3 c red wine vinegar








Assemble your ingredients.










Soften the diced onion in the olive oil, do not let it brown.

Dice the peppers, add to the onions along with spices. Warm the mixture gently.









Add remaining ingredients, bring to a simmer.
Cover and let (barely) simmer 1 hour and 15 minutes.
Remove lid and simmer 10 - 15 minutes more.
That's it.
Refrigerate until serving.







The raisins will be plump and the taste of the spices will be a part of each bite.

Peppers for Cold Meats, from Auguste Escoffer
Peppers for Cold Meats
Because of the high vinegar level, this will keep a long time. My guess is that it will be gone before you know it!

Enjoy!

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3 comments

  1. wow, look at you go with yo new camera!!! go girl!!!

    ReplyDelete
  2. Thanks guys! I did better than I though I would do. I think I am actually "getting" it!

    ReplyDelete

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