Recipe for Alcaparrado
- DiveFan Sep 24, 2006 08:44 AM
To my surprise there is not one on the Daisy Martinez web site, any of my cookbooks or anyplace else I can quickly search. Therefore from the ingredient list on the store bought kind I deduced the following:
6 oz green olives, pitted and chopped
3 oz small capers
1/4 red bell pepper or pimiento (fresh), chopped
1/4 c. white vinegar
2 Tbsp olive oil
Black pepper to taste
In the olive oil sweat the pepper until soft.
Add the vinegar, olives, capers and black pepper and mix thoroughly.
Heat until just simmering, then remove from heat.
In addition to various Spanish/Latin dishes, this makes a good olive salad for muffaletta.
Has anyone found a more definitive recipe?