Jammy Peppers, Onions, and Olives

Mozelle Goldstein Mozelle Goldstein
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1h 4
Easy Vegetarian Pescatarian Gluten Free Passover Parve

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.

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