Wheat free Archives

Atchar recipes

Gooseberry spiced atchar

30 minutes

Nonna’s grilled peppers

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

6 large red peppers
6 large yellow peppers
1 cup good quality extra virgin olive oil
5 cloves garlic, finely sliced
3 t dried Italian or Greek oregano
20 large fresh basil leaves, finely sliced
Sea salt, to taste
1 t cracked black pepper
4 T balsamic vinegar
2 T small capers (optional)
1 cup pitted black olives

Method

Get your coals smouldering hot or set the oven grill to high. Arrange the peppers over the coals or on a tray positioned 12 to 15 cm below the grill element.
Grill the whole peppers on all sides until entirely black.
Place the peppers into a plastic bag for about 8 minutes, then remove all the black skin, cut in half, remove the core and gently scrape out the seeds.
Slice the peppers into 2 cm-wide strips and place into a bowl.
Once at room temperature add the remaining ingredients and combine well.
Serve immediately or chill for up to a week – the flavour improves over time.

TASTE’s take:
Ideally the peppers should be “burnt” on hot coals so when you next have a braai, seize the moment. They’re delicious on bruschetta, sandwiches, salads and as a side vegetable.

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Nonna’s grilled peppers

Nonna’s grilled peppers

Ingredients

Method