Balsamic Melted Sweet Bell Peppers

If you’ve ever had any kind of onion jam, you’re gonna love this idea!! Delicious as a condiment and equally suitable as a side dish, it’s exceptionally versatile and adds taste, texture & visual interest to many savoury dishes.



This is the place to use your everyday balsamic, not the pricey stuff…


Remember to stir occasionally…

Once you have it cooking the stove does the work, perfuming your home with the sweet, musty scent of the vinegar.

Delicious on a burger, try it as a topping for bruschetta or frittata… pretty much anywhere you’d also use the balsamic onions. Believing (either!) would be an excellent addition to a cheese board, I look forward to trying that in future.


Balsamic Melted Sweet Bell Peppers

With sweet bell peppers available all year, it can easily become a favourite go-to in your kitchen. Use as a side dish for any meat, especially roast chicken or pork. Fry up some sweet or hot Italian sausages for the classic Sausage & Peppers. For vegetarians… serve with soft polenta or a vegetable mash or purée.

4 sweet bell peppers; use a mix of red, yellow, orange & green
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar

Core, seed and thinly slice the peppers.

Heat a heavy bottomed sauté pan over medium and add the olive oil.

Add the sliced peppers and vinegar and simmer slowly 1 – 1 1/2 hours, until peppers are melted, soft and very tender.

Stir occasionally, adding splashes of vinegar if the pan is getting dry.

It will cook down to about 2 1/2 cups.

Cool and store in the fridge, where it will keep for several days~