Friday, November 16 2012, 11:25 AM MST
As Aired On November 15, 2012
Recipe Courtesy Of Chef Fernando Soberanis, Grand American
20 roasted red and yellow pepper julienned
2 cup of extra virgin olive oil
1 Tbl of capers
2 red onions fine diced
2 fennel bulbs ( roasted and diced small)
1 tsp Chopped Calavria Chiles ( or chile flakes)
4 Tbl tomato paste
¼ cup red wine vinegar
½ cup of picked fresh marjoram leaves
1.) Heat Olive Oil and fry capers. Add onion and sauté for 5 minutes then add the fennel and chiles.
2.) Stir in tomato paste and cook for 5 more minutes. Add the vinegar and salt.
3.) Stir in the peppers and simmer briefly.
4.) Correct for salt, black pepper and vinegar content
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