Name: You Need to Know About &#8220;Slinky&#8221; Red Peppers
Ingredients: 1 (12-ounce) jar roasted red peppers, drained and cut into slices; 1 tablespoon extra-virgin olive oil; 1 tablespoon sherry vinegar; 2 teaspoons capers, chopped if large (rinsed well if salt-packed); Kosher salt; Freshly ground black pepper

A fast and fancy red pepper appetizer recipe from Sheela Prakash’s cookbook, “Mediterranean Everyday”.

You Need to Know About &#8220;Slinky&#8221; Red Peppers

olive oil

sherry vinegar

capers, chopped if large (rinsed well if salt-packed)

Kosher salt

black pepper

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.Reprinted with permission from Mediterranean Every Day © 2020 Quarto Publishing Group USA Inc. Text © 2020 Sheela Prakash Photography: Kristin Teig Photography. First Published in 2020 by The Harvard Common Press, an imprint of The Quarto Group.

The Kitchn

Kelli Foster

Step 1

In a medium bowl, combine the roasted peppers, olive oil, vinegar, capers, a pinch of salt, and several grinds of black pepper. Stir and let marinate for about 20 minutes at room temperature, or refrigerate in an airtight container for up to 1 week. Let the peppers come to room temperature before serving with toasted baguette slices or sturdy crackers.

You Need to Know About “Slinky” Red Peppers

Servings: 4

Author : Kelli Foster

Ingredients

Instructions

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