Recipe by Rita~
Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.
Top Review by awalde
Quite too easy to be as delicious!
We used this as side dish to meat, but it would perfect served as tapas or appetizer,
It woudl make a wonderful impression on small pieces of toasted bread as well.
I prepared the double portion as I knew that we all like red peppers too!
Thnaks a lot for this tasty and preatty dish!
- 1 tablespoon capers, rinsed well
- 1⁄4 cup olive oil
- 2 lbs red bell peppers, deseeded and sliced
- 6 garlic cloves, sliced
- 2 tablespoons sherry wine vinegar
- salt and pepper