So, I guess it is Greek week. Once I get on a kick, there is no stopping. And, once you have the ingredients for a certain ethnic cuisine around, it is easy to keep it coming. In the same way some may physically train leading up to an athletic event, I suppose I am training the ol’ palate for the trip to Greece. I will eat more and more Greek food and then a week or so before the trip, I will “taper” as they say and cut it out entirely until I land on the sunny island.
When we eat in Greece, there always seem to be a variety yummy things on the table to nibble at each meal: olives, cheeses, loads of sliced white bread, salads, spreads and in our house… these amazing fried peppers. It is common to eat just a bunch of mezethes, which are basically appetizers. There is nothing I love better than just grazing and picking at delicious foods for hours!
There is not much to this recipe, just the peppers with oil, a splash of vinegar and salt. But, the flavor of that oil after cooking the peppers is amazing. Soaking your bread in the flavorful juices is heaven. Make a pan full – they keep in your fridge for a few days.
Piperies Tiganites – Greek Fried Peppers
6-8 bull’s horn sweet peppers (the light green, long, sweet peppers)
red wine vinegar
Take the stems off the peppers. Cut in half and remove the core and seeds. Put enough olive oil in your pan to cover the bottom about 1/8 of an inch deep. Fry the peppers, turning every few minutes or so until browned and quite soft on all sides. This may take about 10-15 minutes. Add approximately 1/3 cup of water to the pan (be careful, the oil can splatter out). Cover for a few minutes to further soften the peppers. Remove the lid and cook off the liquid a bit more for about 3 minutes. Sprinkle with red wine vinegar and sea salt. Serve with bread.