INGREDIENTS
- 1 can green olives (drained)
- 1/2 can black olives (drained) – OPTIONAL
- 1/2 can Kalamata olives (drained)
- 8 OZ small capers, chopped (drained)
- 1 red bell pepper, minced
- 1/4 C red wine or white vinegar
- 1/4 C extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper or to taste
STEP BY STEP
- Blister your red bell pepper over a hot gas flame or in the oven broiler. Cook until it is at least half blackened. Wrap in foil and let steam for 5 minutes.
- Combine all other ingredients and toss to mix.
- Heat on your stove until just simmering, then remove from heat.
- Peel your bell pepper (DO NOT RINSE) and chop into pieces.
- Add bell pepper to your mixture
- Transfer to small sized canning jars.
- These will keep for a couple of months.
