INGREDIENTS

INSTRUCTIONS

In a small bowl, soak the raisins in warm water for 20 minutes; drain
and set aside. If you want to peel the peppers, cut the quartered
peppers in half lengthwise and flatten slightly. Peel the pieces with
a swivel-bladed vegetable peeler, then cut them lengthwise into
1/2-inch strips. Alternatively, slice unpeeled peppers into 1/4-inch
strips. In a large saucepan, heat the oil over moderate heat. Add the
almonds and cook, stirring occasionally, for 2 minutes. Add the
raisins and cook for 1 minute, then stir in the peppers, sugar,
vinegar and salt. Cover and cook for 20 minutes. Uncover and continue
to cook until the peppers are very tender and slightly glazed, 10 to
15 minutes longer. If the peppers begin to stick to the pan, add 1 to
2 Tablespoons of warm water.  Serve at room temperature.  Note: This
dish can also be made several hours ahead and reheated just  before
serving.) This delicious and unusual pepper dish is from  Basilicata in
the instep of the Italian boot. It is wonderful with  grilled meat,
especially Italian sausages. Peeling the peppers  without roasting them
first makes them particularly succulent, but  peeling isn't mandatory.
The dish is delicious either way.  Per serving: 113 Calories (kcal); 8g
Total Fat; (62% calories from  fat); 2g Protein; 9g Carbohydrate; 0mg
Cholesterol; 402mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 0 Fruit; 1 1/2  Fat; 0 Other Carbohydrates
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 440.1mg
Potassium: 241mg
Carbohydrates: 13.9g
Fiber: 2.3g
Sugar: 10.1g
Protein: 2.1g