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Richard and Fiona's Kitchen
Peppers in Olive Oil
Peppers in Olive Oil

I have made this with both the red pepper and the piment d'espelette vinegars. Both are really good. Adapted from River Cafe Cook Book

You need:

8 large ripe dark red peppers
4 tbsp olive oil
Sea salt and freshly ground black pepper
3 tbsp Red Pepper Vinegar or Piment d'Espelette Vinegar

Serves 6

Steps:

Wash and dry the peppers, then cut them in half lenghtways and then in half again and again. Remove any white membrane on the inside of the peppers, plus the seeds.
 
Use a large frying pan or low-sided large saucepan with a lid. Heat half the olive oil and place some of the pepper pieces in one layer. Fry over a medium to high heat with the lid on, turning the pieces over as they begin to colour and become soft.

Remove with a slotted spoon and keep warm.

Repeat with a second layer of peppers, and continue until you have cooked them all. You may have to use extra oil if you fry extra batches. Drain off excess oil.
 
Return all the peppers to the pan, reheat together, and season with salt and pepper, add the vinegar.

Serve.

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