Recipe - Piperade Picante

2 cup Piperade*
1 tablespoon Wine vinegar
5 lg Green olives pitted,
Coarsely cho
1 teaspoon Capers
Salt and pepper
(optional)

Combine piperade, vinegar, olives and capers in heavy mediumsize saucepan.
Heat, stirring frequently, until mixture is hot. Season with salt, pepper
and additional vinegar, if you wish. The mixture should be pungent. Spoon
over meat or fish and serve immediately. Yields enough for 4 servings.

Recipe By : MARIA CIANCI, Chronicle Staff Writer

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip