| Prep Time | 25 minutes |
| Cook Time | 1 hour |
| Servings |
cup (250ml)
|
Ingredients
- ½ cup (125ml) extra-virgin olive oil
- 1-1/2 pounds (750g) Doux des Landes peppers trimmed, seeds and white pith removed, diced,
- Pinch fine sea salt
Ingredients
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Instructions
- Place the olive oil in a heavy-bottomed pan with sides that are at least 2-inches (5m) high, over medium-low heat.
- Add the peppers and stir, then season lightly with salt.
- When the peppers begin to sizzle, stir them and reduce the heat to low. If necessary, place a "flame tamer" between the pan and the flame to keep the heat low. Cover the peppers.
- Cook the peppers, stirring regularly so they don't stick, until they are deep red and completely tender through, which will take about 1 hour. Taste and give them more time if necessary.
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