Recipe - Red Pepper Confit

1 tablespoon Olive oil
8 Red bell peppers cut
julienne
1/3 cup Raspberry vinegar
One fourth cup Sugar
One half cup Dry white wine

URL : http://www.lowfatlife.com/condime.htm

Heat olive oil in a nonstick pan until hot. Add red peppers and cook over
medium heat for 15 minutes (adding small amounts of water if they begin to
stick). Reduce heat to low and add remaining ingredients. Simmer another 20
minutes. Refrigerate overnight or can. This is great as a spread on a roll
for a grilled turkey or chicken sandwich. It is also a nice accompaniment
for most grilled meats.

Posted to EATL Digest 06 Sep 96

From: "~REality" Ausetkmt@CRIS.COM

Date: Sat, 7 Sep 1996 19:04:15 0700