Hungarian Wax Pepper Caponata not TNT

[Guest guest]

I found this posted on the Melissa Food site,

looks good.

 

Hungarian Wax Pepper Caponata

 

2 or more whole Hungarian Wax Peppers

1/2 jar Fire Roasted Sweet Red Bell Peppers

3 tablespoons Organic Garlic Roasted and minced

6 ounces Kalamata Olives or Black Olives

Salt and Pepper to your taste

Olive Oil (optional)

 

 

 

Preparation

Roast Hungarian wax pepper on barbeque grill or stovetop until blackened but do

not let it turn grey. Remove from heat, place in bowl, and cover with plastic

wrap. Let cool for about 10 minutes then remove vein and seeds (use gloves and

be careful to not touch eyes or face) Dice peppers into small pieces. In larger

bowl, place garlic, diced red pepper and Hungarian wax peppers along with

chopped olives. Season to taste with salt and pepper and add olive oil if

desired. Serve at room temperature, atop your favorite deli sandwich or as a

starter with crispy bread and goat cheese.