Recipe: Pepper sauces

IMG_8188Moroccan Chermoula dip
From Catherine Plagemann’s book Fine Preserving published in 1967

 

This twist on a traditional marinade from Northern Africa features peppers simmered in olive oil and vinegar to use as a dip. Serve with pita bread or marinade fish, chicken or vegetables with sauce. Also delicious with a small asian eggplant simmered into sauce.

1 cup of olive oil
½ cup vinegar
2 large peppers sliced ( or the equivalent)
4 cloves of garlic
Dash of paprika
Dash of ground coriander
Dash of salt and pepper
Dash of turmeric ( optional)

Cook for 20 minutes until soft. Can be chunky or pureed.
Serve with toasted pita or bread.
IMG_8921Kathy’s Four-Pepper Pasta sauce

This sweet recipe highlights the beauty of bright colored peppers. Vinegar pairs well with and brings out the flavor of the peppers. Serve warm or also yummy as a cold dish.

 

½ 16-oz. package of penne, mostaccioli, or similar pasta

3 large peppers (green, red, yellow, orange – as you wish)
1 large onion
3 Tbsp oil

1 Tbsp sugar
3 Tbsp balsamic or red wine vinegar
¾ tsp dried basil leaves
½ tsp black pepper (cracked or coarse-ground, preferably)

Cook pasta in salted water, drain.

Cut peppers and onion into narrow (1/2” or so) strips. In large skillet over medium-high heat, cook peppers, onion, and salt (1 tsp. ±) in the oil until vegetables are tender and browned, about 15 minutes.

Stir in sugar, vinegar, basil, and black pepper and heat through. Toss pepper mixture with pasta. Serve with grated cheese. Serves 3-4.

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