So inexpensive and simple to make, especially when peppers are in season. It keeps in refrigerator for about a week, but can also be frozen.
Put on top of open-faced sandwiches or cheese and crackers.
Top steaks or chops just off the grill.
Liven up a Ploughman’s platter.
Once you use it, you’ll think of lots of uses for it!
Caramelised Peppers & Onions Makes 1½ cups
2 tablespoons olive oil
3 red peppers (approx. 300g), or yellow, sliced
2 onions (approx. 200g) sliced
1 good tablespoon Bittersweet So Savoury Blend
Warm a heavy-based pan and add olive oil. Add peppers and onions. Toss to coat and cover pan. Cook over very low heat for 45 minutes. Stir occasionally and be careful it doesn’t dry out. Add a little water if necessary. When caramelised a light brown, stir in Bittersweet So Savoury and cook 10 minutes without lid. Serve warm or at room temperature.
May substitute equal amounts of Bittersweet Italian, Zesty Garlic, Dilly Dill or Tarragon