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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