Alcaparrado
From dandelion 14 years agoIngredients
- 16 oz. green Manzanilla olives, pitted and chopped shopping list
- 6.5 oz. small capers, chopped shopping list
- 1 small or ¾ large freshly roasted red bell pepper, minced shopping list
- 1 c. red or white wine vinegar shopping list
- 3-4 cloves crushed garlic shopping list
- 1/3-1/2 c. extra virgin olive oil shopping list
- ¾ tsp. ground black pepper shopping list
- pinch of red pepper flakes shopping list
How to make it
- Shake vinegar, peppers and oil vigorously in a glass jar. Place vegetables in a container just large enough to hold all of the ingredients. Pour mixture over vegetables. Stir to coat. Olives may be used after several hours. Store in refrigerator.
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