Tonight I came home and wanted to cook something and photograph it as well. I had 3 peppers that were in the fruit bowl on the dining room table. I also had read her post on peppers for cold meats. That pretty much sealed the deal. I had peppers to use, a camera to document with and so here goes!
Peppers for Cold Meats
adapted from The Wednesday Chef
makes about 3 pints, refrigerate to store
4 T olive oil (I used about 2 T)
1 medium onion ( I used 1/2 of a large onion and diced it smallish)
1 pound red sweet peppers (my 3 weighed 1 pound)
1/2 t ground ginger
1/4 t allspice
1/4 t nutmeg
1 pound of tomatoes, blanched diced and drained (I used a 16 oz can well drained)
1 clove garlic, minced
1/2 c raisins
2/3 c red wine vinegar
Assemble your ingredients.
Soften the diced onion in the olive oil, do not let it brown.
Dice the peppers, add to the onions along with spices. Warm the mixture gently.
Add remaining ingredients, bring to a simmer. Cover and let (barely) simmer 1 hour and 15 minutes. Remove lid and simmer 10 - 15 minutes more. That's it. Refrigerate until serving.
The raisins will be plump and the taste of the spices will be a part of each bite.
Because of the high vinegar level, this will keep a long time. My guess is that it will be gone before you know it!
Hope your day was great!