Sweet Pepper Piperade Recipe

3 Tbsp. grapeseed or Rice Bran oil

1/2 cup (1/2 small) red onion - fine dice

1 sweet bell pepper - either red or yellow, cored and cut into medium dice

1 green bell pepper, cored and cut into medium dice

1/8 cup (1 Tbsp) red wine vinegar

2 tsp. granulated sugar

1 Tbsp. capers, drained (if in vinegar) or rinsed (if in salt)

3-4 pitted kalamata olives

1 Tbsp. chopped fresh oregano or Italian parsley

Sweet Pepper Piperade Recipe

directions:

1. Heat the oil in a 12” sauté pan until shimmering.

2. Add the onions and sauté until transparent.

3. Add the peppers and cook until they’re soft, about 3-4 minutes.

4. Add vinegar to the mixture and stir well.

5. Add the sugar and stir again to combine.

6. Remove from heat and add the capers and kalamata olives.

7. Stir, remove from heat, and cool.

Yield: about 2 cups