Peppers for Cold Meats, from Auguste Escoffier. A recipe rewind, because some things are too good to miss! - Our Sunday Cafe
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Peppers for Cold Meats, from Auguste Escoffier. A recipe rewind, because some things are too good to miss!

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…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

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

How to make Peppers for Cold Meats.














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.



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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2 comments

  1. this sounds lovely, I agree, woul be gone before it ever went off,!!!

    ReplyDelete

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