Directions
In a large skillet, melt the fatback first, then add the peppers, stirring often with a wooden spoon. After 15 minutes, add the tomato pulp, salt and cook until done.
Serve piping hot, drizzled with oil.
Ingredients (serves six)
- 600 g grilling peppers, washed and cut into strips
- 10 g pestled fatback
- 3 chopped peeled tomatoes (or ripe tomatoes, skinned, seeded and water)
- Extra virgin olive oil
- Salt
Pan-fried Grilling Peppers
Ingredients (serves six)
- 600 g grilling peppers, washed and cut into strips
- 10 g pestled fatback
- 3 chopped peeled tomatoes (or ripe tomatoes, skinned, seeded and water)
- Extra virgin olive oil
- Salt
Directions
In a large skillet, melt the fatback first, then add the peppers, stirring often with a wooden spoon. After 15 minutes, add the tomato pulp, salt and cook until done. Serve piping hot, drizzled with oil.
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