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chili antipasto
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Nathalia Pimenta
@nath- Ingredients
- Recipe
- Chopped Yellow Pepper1 unit(s)
- Chopped Red Pepper1 unit(s)
- Sliced canned mushrooms2 unit(s)
- Minced, crushed or crushed garlic clove5 unit(s)
- Black pepper to taste
- Cumin to taste
- Salt to taste
- Olive oil to taste
- Vinegar to taste
- Chopped chives to taste
- Sugar to taste
- On high heat, water a non-stick frying pan with oil and sprinkle some sugar, wait for it to heat up, the sugar will darken a little. When this happens, add the peppers and do not stir for about 2 minutes. Add the mushrooms, garlic and a little pepper, cumin and salt. Stir a little to mix everything. Add some vinegar (a circle, around 2 tbsp). Reduce to medium heat and do not stir again for like 4, 5 minutes. When you notice that the peppers are softening, stir for about 30 seconds and remove from the heat. Place in a refractory. Drizzle with olive oil (until almost covering the peppers), adjust the salt, pepper and cumin. If you like it a little more acidic, add a little more vinegar. Is ready! Wait for it to cool down and put it in the fridge. Tip: don't season it too much now, wait for it to set for a couple of hours in the fridge because the flavor gets stronger, so if you season it too much now, it can be too salty or spicy. So, take it easy. After this rest in the fridge, if necessary, season more. It's delicious!!!
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