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Sauces and Condiments

Piments pour viandes froides (Peppers for cold meats)

Piments pour viandes froides (Peppers for cold meats)
Los Angeles Times

An "ad hoc" cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully refreshing shredded turkey salad with mint ... Read more

Total time: 1 hour, 45 minutes | Makes 4 cups
  • 4 tablespoons olive oil
  • 1 medium ( 1/2 pound) onion
  • 1 pound ripe red sweet peppers, washed, cored, seeds removed, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mixed spices (mace, allspice, nutmeg)
  • 1 pound ripe tomatoes, peeled and chopped
  • 1 clove garlic, minced
  • 1/4 pound raisins
  • 1/4 cup plus 1 1/2 tablespoons sugar
  • 2/3 cup red wine vinegar

Step 1Put the oil in a saucepan. Chop the onion very fine, add to the pan and fry over low heat until softened. Add the peppers, salt, ginger and mixed spices, and simmer 10 minutes.

Step 2Stir in the tomatoes, garlic, raisins and sugar. Add the vinegar; cook over very low heat, covered, at least 1 hour and 15 minutes, stirring occasionally.

Note: From Auguste Escoffier's "Ma Cuisine."

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