These peppers have the glorious summer colors and fragrance of the Mediterranean. Make sure to use large, thick fleshed, fresh peppers, yellow or red. The green ones are not sweet enough for this recipe.
Capers are the edible buds of a hardy bush which grows on walls and rocky soils in the Aeolian islands, near Sicily. If possible, use small capers preserved in salt, they are more aromatic and less pungent than the pickled ones.
- 2 large red or yellow peppers
- 3 tablespoon extra virgin olive oil
- 1 garlic clove
- 1 tablespoon salted capers, rinsed
- 2 anchovy fillets
- 2 tablespoon balsamic vinegar
- 2 tablespoon basil or mint leaves
Deseed the peppers and cut them in 1/2-inch wide strips. Put the oil and pepper strips in a large, heavy based, pan and cook over fairly high heat for 10 min., stirring often to prevent burning.
Lower the fire, move the peppers strips towards the edge of the pan and add the pressed garlic, and anchovy, stirring quickly until the anchovy melts.
Add vinegar, stir for a few more minutes, sprinkle with chopped basil or mint and remove from the fire. Let it rest for at least one hour and up to two days, it improves with time. Serve cold or at room temperature.