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Recipe by Mozelle Goldstein

Jammy Peppers, Onions, and Olives

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Jammy Peppers, Onions, and Olives
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free

Ingredients

Jammy Peppers, Onions, and Olives

  • 1 red pepper, cut into thin strips

  • 1 orange pepper, cut into thin strips

  • 1 red onion, cut into thin slices

  • 12 Kalamata olives, chopped

  • 1 heaping tablespoon sundried tomatoes in oil

Directions

1.

Heat up one tablespoon olive oil in a pan over medium/high heat.

2.

Add pepper strips, onion slices and one teaspoon kosher salt.

3.

Allow to cook for 10 minutes, stirring every once in a while.

4.

Add the paprika, olives and sundried tomatoes.

5.

Mix well and allow to cook for another 15 to 20 minutes, stirring occasionally.

6.

Add the date syrup (silan), mix well, and allow to cook for another 10 minutes or so.

7.

Serve alongside matzo as a dip, or use it to top salmon or chicken! Double the recipe and keep it in fridge all week.

Recipe tags

date honey date syrup. silan dip healthy kosher for passover Mozelle Goldstein Pesach purple onions sauteed skillet spread stovetop sy_in_li vegetables veggies
Jammy Peppers, Onions, and Olives

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