3 bell peppers – 1 each, red, yellow & green, washed, de-seeded & finely sliced.
15 ml olive oil
15 ml honey
15 ml Vermouth
dash Worcestershire sauce
5 ml coriander
5 ml cumin
5 ml smoked paprika
1 star anise
Pepper & salt
Mix liquids & spices an pour into slow cooker. Add chopped peppers & toss to coat in liquid, cook on high for two hours, turn to low and go off and forget all about them for several hours.
When the aroma tantalises not alone you, but the dog and all the neighbours along the street, the peppers are ready.
Put warm peppers into a hot sterilised screw-top jar and seal immediately. Allow to cool before storing in the fridge.
Yield: 454g jar.
Interesting – I’d never have thought of using honey and star anise with bell peppers – I usually sautee them in extra-virgin olive oil with garlic and sweet onions and use them in an omlette or on an Italian sausage sandwich – 3 peppers is good for 2-3 sandwiches or omlettes so storing them is not an issue as there are 5 people here to eat them.
shackman – I was playing with spices and flavours. This combination I really liked and will make them again. I saved the remaining juices and will use them like a dipping oil!
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