Sweet-and-sour roasted peppers with capers from Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions (page 38) by Domenica Marchetti

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • slowfoodie on September 16, 2021

    Great to have on hand. They keep in the fridge as long as you keep oil topping them. They are fantastic on any sandwich, panini, or as part of a charcuterie plate. I make them over and over. A much loved recipe, although they do need a bit more vinegar than called for.

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