Sweet and Sour Peppers

Preparation info
  • Serves


    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

These are great as part of a mezze but one of my favourite ways to eat them is as a topping for bruschetta with a generous spread of Whipped Feta.


  • 450 g roasted red peppers in brine, drained (but keep the brine to use in dressings)
  • 1 tbsp olive oil
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Slice the red peppers so you have long strips. Put the olive oil into a pan over a low heat, then add the tamarind paste, white wine vinegar and sugar. Add the bay leaf and peppercorns and stir until the sugar has dissolved. Mix in the roasted red peppers so they’re thoroughly dressed, then taste and add a little more sugar if you think it needs it.

Serve warm or at room temperature.