Sweet red peppers are finely chopped, then simmered in a mixture of vinegar, sugar and water until reduced to a syrup. Caramelized peppers have a unique sweet and sour flavor, that can be used in tapas or desserts. Once cooled, the peppers can be spread on salads, toast or soft cheese.
Recipe used with permission of Brasserie Ailanthus, Burgos Spain.
- 2 Large sweet red bell peppers
- 3.5 oz white vinegar
- 7 oz granulated sugar
- 2 oz water
- Remove the stem and seeds from the peppers and cut into small squares (approximately one quarter-inch).
- Place all ingredients into a medium size saucepan and place on medium heat, stirring until sugar is completely dissolved. Bring to a boil and immediately reduce to low. Simmer on very low heat stirring often with a wooden spoon until liquid is reduced and mixture becomes a syrup. This takes approximately 20-30 minutes.
- Allow mixture to cool, then refrigerate until ready to use. Drizzle on salads, or spread on toast or cheese for dessert.
- Peppers will keep in the refrigerator for 3 days, or may be frozen.