Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
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2 cups piperade*
1 tablespoon wine vinegar
5 large green olives -- pitted, coarsely chopped
1 teaspoon capers
Salt and pepper -- (optional)
Combine piperade, vinegar, olives and capers in heavy medium-size
saucepan. Heat, stirring frequently, until mixture is hot. Season with
salt, pepper and additional vinegar, if you wish. The mixture should be
pungent. Spoon over meat or fish and serve immediately. Yields enough for
4 servings.
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NOTES : A versatile mixture that can be served over grilled chicken
breasts, steaks or lamb chops, or steamed halibut, snapper or orange
roughy. 6/21/95 , San Francisco Chronicle
