This recipe for sweet and sour peppers is really quick and easy and allows you to produce a tasty side dish at short notice that everyone will really enjoy. These peppers are suitable all year round because they are great served both hot and cold. Although the recipe is simple, you need to take care over one or two things: don’t have the heat too high nor too low during cooking, to avoid the risk of either steaming or conversely burning the peppers. And don’t cover the peppers otherwise they will become mushy and the skin will come off. Finally, keep a well-proportioned balance between the sugar and vinegar in order to obtain a pleasant sweet-sour taste, neither too sweet nor too strong.
Wash and dry the peppers, remove the seeds and cut into large flakes. In a saucepan, heat a little oil and add a clove of garlic. When the garlic is browned, add the peppers and cook over a medium heat for about twenty minutes. Adjust the salt, then add the vinegar and sugar and raise the heat. Wait a few moments for the sugar to melt and the vinegar to reduce, then remove from the heat and serve.