1-Minute Roasted Red Peppers and Capers
Inspired by Italian Peperonata, this easy pepper and caper recipe with sherry vinegar can be used with pasta, meats, dips, or pair with cheese and meats as part of an appetizer board.
Servings: 4
Ingredients
- 1 16 oz. jarred roasted red pepper strips (pre-sliced), drained or buy/make whole roasted and thinly slice into strips
- 1 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar substitute with white wine vinegar
- 1-2 tbsp non-pareil capers rinsed and drained if packed in salt.
- fresh ground pepper, to taste
- fine sea salt, to taste (optional) the capers and vinegar should suffice, but use personal judgment
Instructions
- In a medium bowl, combine all the ingredients. Gently fold the mixture to combine well. Recommended to allow the contents to sit at room temperature for 30 minutes for the flavors to blend together, the longer the better. Though this can be enjoyed right away.
Notes
If storing, tightly cover and refrigerate. Note that refrigeration will congeal the olive oil, allow the mixture to sit at room temperature, or slightly warm through, to reconstitute the olive oil before serving.