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Roasted Red Saffron Peppers With Mint and Chilies
- 2 sweet red peppers
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, cut into slices 1/4-inch thick
- 1 garlic clove, chopped
- 1/8 teaspoon hot red pepper flakes
- 1/8 teaspoon saffron
- 1/4 teaspoon Spanish paprika
- 1 tablespoon chopped fresh mint
- 1 tablespoon sherry vinegar
- Kosher salt freshly ground black pepper
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Directions: Roast and peel the peppers. Cut each pepper in half lengthwise and remove the seeds, stem and any membrane. Slice the peppers into strips 1-inch wide. Heat the oil in a large sauté pan over medium heat. Add the onion and cook until tender, about 10 minutes. Add the garlic, hot red pepper flakes, paprika and saffron and cook until the garlic releases its perfume, another couple of minutes. Add the peppers and sherry vinegar. Season with salt and pepper, turn the heat to low, and cook another three minutes. Stir in the mint and serve.
Recipe By: Jody Adams
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