• David Hall

Sticky Sweet and Sour Peppers

Updated: Feb 7

This recipe is one of those I always keep handy for when a vegetable accompaniment for anything is required and time is against me. As long as you have some peppers, garlic and a few store cupboard ingredients, you can have some delicious sticky sweet and sour peppers on your plate in no time.


These are perfect with a simple piece of fish or chicken, but are an equal delight on a piece of toast for a quick veggie lunch. Cool them, put them in an airtight jar and they will keep in the fridge for 3 days and are lovely served with cold meats and fish.


Ingredients - Serves 2 two on toast or as an accompaniment

2 bell peppers; I use red and yellow, sliced into thin slivers

2 tbsp olive oil

2 cloves garlic, sliced

1 tbsp muscovado sugar or honey

2 tbsp balsamic vinegar

A pinch of chilli flakes

Salt and pepper


1 - In a non-stick frying pan, preferably with a lid, heat up the oil until very hot. Lower in the pepper slices and cook for 5 minutes with the lid on, removing now and again to give it a good stir. You are looking to get them broken down and caramelised as soon as possible. Don't worry if any begin to look slightly charred, this will just benefit the flavour.

2 - Once caramelised, remove the lid and quickly stir in the garlic.

3 - Stir in the sugar, vinegar, chilli and a good grinding of black pepper and cook for 1-2 minutes until it starts to look nice and sticky and reduced. Taste for seasoning; it may need a pinch of salt.

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