Felfel I

Description
Algerian pepper confit

Ingredients

 * 8 – 12 miniature sweet peppers
 * ¼ cup of pine nuts
 * 1½ cup or more of olive oil
 * 2 tablespoons of white vinegar

Directions

 * 1) Make an incision in the peppers and stuff with whole pine nuts. I used about 8 – 10 in each pepper. You can substitute coarsely chopped almonds or walnuts.
 * 2) Cook the peppers over very low heat in the olive oil, turning frequently.
 * 3) They will start to blister and take a light golden color.
 * 4) Very carefully transfer them to a clean glass jar and cover with the cooking oil.
 * 5) If there is not enough olive oil to cover the peppers add more oil.
 * 6) Add about 2 tablespoons of white vinegar.
 * 7) Seal the jar and let rest at room temperature for at least a day before eating.
 * 8) Sprinkle fresh chopped herbs such as flat leaf parsley or coriander leaf on top and wedges of lemon for service if desired.