This is from Delia Smith’s ” Summer Collection” and goes very well with some spicy sausages or barbecued meat. You could also serve as part of a mezze spread. These peppers are one of the richest dietary sources of Vitamin C, as well as B6 and folate.
Ingredients
- 2 lb red, yellow and orange peppers
- 3 tbsps olive oil
- 2 rounded tsps cumin seeds lightly crushed
- 2 tsps mild chilli powdwe
- 10 plump garlic cloves peeled and finely chopped
- 5 level tbsps tomato puree
- sea salt
Servings:
Instructions
- Halve and dessed the peppers then cut the halves into quarters and the quarters into 3 mm wide strips.
- Place a large saucepan over a medium heat and add the crushed cumin seeds. Toss around then add the oil and heat for a minute, Stir in the sliced peppers, garlic and chilli powder.
- Cook for one minute, stirring, then cover the pan and continue to cook over a low heat for 30-40 minutes or until the peppers are quite soft.
- Uncover the pan, increase the heat to medium and stir in the tomato puree. Continue to cook until no free liquid remains- about 15 minutes. Taste and add salt and a little more tomato puree if needed.
- Serve warm or cooled, but not chilled.
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