Compote of Garlic and Sweet Peppers (6-8)

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.

Compote of Garlic and Sweet Peppers (6-8)
Print Recipe
Compote of Garlic and Sweet Peppers (6-8)
Print Recipe
  1. Halve and dessed the peppers then cut the halves into quarters and the quarters into 3 mm wide strips.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm or cooled, but not chilled.
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