Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Red bell peppers; (12 mediu 1/2 c Fresh ginger; coarsely grat
-m to large peppers) -ed
1/2 Unsalted butter; (4 tablesp Grated zest of 3 oranges
-oons) 3/4 c Fresh orange juice
1/2 c Extra-virgin olive oil 3 tb Sugar
10 Cl Garlic; minced (about 3 r 2 ts Freshly ground black pepper
-nded tablespoons)

1. Core and seed the peppers, and cut them into 1/4-inch wide
lengthwise strips (you should have 12 cups). 2. Heat the butter and
oil in a heavy flameproof casserole. Add the garlic and ginger, and
cook over low heat for 5 minutes. Add the peppers, and stir well to
coat. 3. Mix in the orange zest, juice, sugar and pepper. Stir
gently and cover. Cook over medium-low heat, stirring occasionally,
until the peppers are wilted and their skins are soft, 25 minutes. 4.
Remove the cover and continue cooking over low heat, stirring
frequently, until most of the liquid has evaporated, 2 hours. 5.
Serve hot or at room temperature. This keeps, covered tightly, in the
refrigerator for up to 4 days. Makes 4 cups. Authors' note: This is
a slightlyb swet condiment with a bite to it. Great served with
grilled chicken or bef, sausages, lamb, on a sandwich, in a potato,
or with game. Try to always have some on hand--it's addictive.
Source: The New Basics Cookbook

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