| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plus 1/3 cup olive oil |
| 1 |
|
Onion,; thinly sliced |
| 20 |
|
Garlic cloves,; slice paper-thin |
| 1 |
ts |
Salt |
| 1 |
|
Jalapeno chile, stemmed,; minced |
| 1/2 |
c |
Chopped capers |
| 1/2 |
c |
Chopped pitted green olives |
| 2 |
|
Italian Roma tomatoes, cored, seeded and; chopped |
| 1 |
bn |
Oregano, leaves only,; chopped |
| 1/3 |
c |
Red wine vinegar |
| 2 |
ts |
Honey |
INSTRUCTIONS
Heat 1/2 cup of the oil in a skillet over medium-low heat. Saute' the
onions and garlic with the salt until soft but not brown, 5 to 7 minutes.
Set aside to cool 10 minutes.
Transfer the onion mixture to a bowl. Add the remaining ingredients and mix
well. The compote can be refrigerated overnight. Serve with roasted or
grilled fish.
Yield: 2 1/2 cups
Recipe By :TOO HOT TAMALES SHOW TH#6164
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 08:19:47 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
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