PEPPER AND OLIVE SALAD
2 small to medium-sized onions, chopped
2 EACH red, green and yellow bell peppers, cut into bite-sized pieces
1 to 2 mild green chiles, sliced (optional)
5 to 7 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/4 teaspoon EACH curry powder, turmeric and ground ginger
Seeds from 2 to 3 cardamom pods (or a pinch ground cardamom)
1/2 teaspoon cumin
1 1/4 pounds tomatoes, diced, or 1 (14-ounce) can tomatoes, chopped
Pinch sugar
Salt and pepper (to taste)
1 medium bottle green pimiento-stuffed olives, drained
6 tablespoons fresh chopped cilantro
Juice of 1/2 lemon
Lightly saute onions, peppers, chiles (if using) and garlic in olive oil until they are softened and lightly browned, about 15 minutes, stirring occasionally.
Sprinkle in curry powder and other spices, stir and cook for a few minutes to draw out flavors, then add tomatoes and continue to cook until thickened.
Season to taste with sugar, salt and pepper, and stir in olives and cilantro. Pour lemon juice over and stir gently. Chill until ready to serve. This can be used as a salad, a sauce or even a spread.
Makes 6 servings
Source: Peppers Peppers Peppers by Marlena Spieler
2 small to medium-sized onions, chopped
2 EACH red, green and yellow bell peppers, cut into bite-sized pieces
1 to 2 mild green chiles, sliced (optional)
5 to 7 cloves garlic, chopped
6 tablespoons extra-virgin olive oil
1/4 teaspoon EACH curry powder, turmeric and ground ginger
Seeds from 2 to 3 cardamom pods (or a pinch ground cardamom)
1/2 teaspoon cumin
1 1/4 pounds tomatoes, diced, or 1 (14-ounce) can tomatoes, chopped
Pinch sugar
Salt and pepper (to taste)
1 medium bottle green pimiento-stuffed olives, drained
6 tablespoons fresh chopped cilantro
Juice of 1/2 lemon
Lightly saute onions, peppers, chiles (if using) and garlic in olive oil until they are softened and lightly browned, about 15 minutes, stirring occasionally.
Sprinkle in curry powder and other spices, stir and cook for a few minutes to draw out flavors, then add tomatoes and continue to cook until thickened.
Season to taste with sugar, salt and pepper, and stir in olives and cilantro. Pour lemon juice over and stir gently. Chill until ready to serve. This can be used as a salad, a sauce or even a spread.
Makes 6 servings
Source: Peppers Peppers Peppers by Marlena Spieler
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