Escabeche of Sweet Peppers
CATEGORIES
INGREDIENTS
  • 1 large onion sliced
  • 3 red bell peppers sliced
  • 6 garlics cloves minced
  • dash of olive oil
  • 3 bay leaves
  • 1 teaspoon fresh oregano chopped
  • teaspoon salt
  • 1 cup apple cider vinegar
DIRECTIONS
  1. In large pan saute everything with oil.
  2. When cool remove bay leaves and transfer to a jar and chill overnight.
  3. Lasts one week.
RECIPE BACKSTORY
This is savory tangy (from vinegar) pickled peppers that can accompany many foods.