Sweet & Sour Roasted Red and Green Peppers


A mix of green and red peppers quick roasted, peeled and seeded, then bottled in a sweet and sour vinegar. Great as part of a tapas spread, for a casual winter al fresco lunch with good bread, salad and cheese.

  • For a great seafood pasta sauce, puree the 2 to 3 peppers with 4 strips of anchovy. Fry a few prawns and squid strips in garlic butter. Once just cooked through, remove from the pan and set aside. Add some mussels or clams, cover and steam till opened. Remove from the pan leaving the juices behind. Reheat and add the pureed peppers together with a cup of cream, bring to a simmer, return the cooked seafood, warm up and toss into cooked pasta.


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The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.


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