Side Dishes
6 green or red peppers or mixed peppers
2 large onions
3 tablespoons crushed tomatoes
1/4 cup white vinegar
1/4 cup white sugar
2 tablespoons olive oil
salt and black pepper to taste
In the summer when peppers are abundant, you can make a lot of this and follow this procedure for keeping for the winter or later use.
You can freeze it in portions, but don’t cook the vegetables as much.
If you don’ have much freezer space, then preserve them in glass jars. Heat clean, glass jars in oven, when peppers are ready, fill the hot jars to the top of the jar and quickly cover with lid. It is important that the jars are filled to the level top so that no air gets in. Make sure you use oven mitts when handling jars. When cooled, place jars in pantry or cold cellar. Once you open the jars, place the unused portion in refrigerator and it will last for about a week.
This is great as a side vegetable dish or as a light lunch with bread.
Wash, seed and cut peppers into 1 cm long thin strips.
Peel off outer layers of onions; wash and cut onions into thin strips.
Heat oil in frying pan with a lid.
Place onions and peppers in hot oil and lower heat to low and cover with lid. Stir and cook mixture until peppers are softened.
Add tomatoes, salt and pepper to taste.
simmer for another five minutes.
Add vinegar and sugar, stir and simmer for another five minutes.
Serve hot or cold. Great with fresh baked bread.
If refrigerated it is good for about one week.