Servings:
Serves 4 Servings
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 pound green bell peppers
- 2 pound jalapenos
- 2 teaspoon gray salt
- 1 cup fresh tomato puree
Preparation
Baking Directions:
In a non-reactive saucepan, heat the olive oil.
When the oil is hot, add the bell peppers, jalapenos, and gray salt.
Cook over medium-high heat for about 15 minutes or until the peppers are partially tender.
Stir from the bottom from time to time, adjusting the heat as necessary so that they don’t brown.
There will still be some liquid left in the pan.
Add the tomatoes, lower the heat to simmer, and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers.
Add additional salt if needed.
Serve warm or at room temperature as an accompaniment to Bistecca alla Fiorentina.
