Peppers With Cayenne and Cilantro

"A Portuguese-inspired salad to include on an antipasto plate, from Joyce Goldstein's "The Mediterranean Kitchen", 1989"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Cut the peppers into strips about 1/2 inch wide. Heat 3 tbsp olive oil in a large saute pan or skillet over medium heat. Add the peppers and cook until crisp-tender. Remove from heat and set aside.
  • Dissolve the cayenne in some of the vinegar, then mix with the remaining oil and remaining vinegar. Season to taste with salt and pepper. Pout the vinaigrette over the peppers and toss to coat. Sprinkle with the cilantro and garnish with olives.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes