Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Virgin olive oil

  2. 1 tablespoon 15ml Red onion - thinly sliced (medium)

  3. 1 Garlic clove - whole

  4. 4 Italian frying peppers (banana shaped) - whole

  5. 2 Sweet red bell peppers - cored, seeded, And cut 2 Sweet yellow peppers - cored, seeded, And cut 1/2" strips

  6. 2 Jalapeño peppers - cored, seeded, (large) And julienned

  7. 3 tablespoons 45ml Balsamic vinegar

  8. 2 tablespoons 30ml Chopped fresh marjoram leaves

  9. 6 tablespoons 90ml Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 10-inch to 12-inch saute pan over a medium-high flame, heat virgin olive oil until smoking. Add onion and garlic clove until softened (about 4 to 5 minutes). Add all the peppers and, shaking regularly, cook until quite soft yet still retaining individual texture (about 10 to 12 minutes). Remove from heat to large mixing bowl and allow to cool. In a small mixing bowl, combine balsamic vinegar, marjoram and extra-virgin olive oil and season with salt and pepper. Pour this blend over cooled pepper mixture and toss gently with hands, being careful not to break up the peppers. Set aside for later use or serve as antipasto. This recipe yields 4 servings as antipasto


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