Serving
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Alcaparrado
Puerto Rico
  -   Alcaparrado
Makes
Effort:
Sched:
DoAhead:  
1-2/3 cup  
**
20 min  
Best
This is an essential basic ingredient used in Puerto Rican cooking, in bean stews, pickled fish, braised meat dishes and others. It is often imported from Spain in bottles, but like most such things, it's better made yourself.






6
4
3
1/4
2
1/2
oz
oz
oz
t
T
c
Olives, green (1)
Bell Pepper, red (2)
Capers, small
Black Pepper
Olive Oil, ExtV
Wine Vinegar, red
  1. Pit OLIVES if needed.
  2. Char the PEPPER skins with your propane blowtorch, Rub off under running water.
  3. Steam PEPPER until fairly soft.
  4. Mix Olives and Pepper. and chop well, but not too fine (don't use a food processor).
  5. Mix All Items well and pack in a jar. Refrigerated it'll keep at least a month.
NOTES:
  1. Olives:   These should be Spanish green olives. If they are pit-in, weight is after pitting. Some recipes suggest using pimiento stuffed olives and skipping the red pepper. To pit olives, whack them firmly with the side of your prep knife and pick out the pit - olive pitters are worthless.
  2. Bell Pepper:   It's less trouble if you use fire peeled red peppers from a jar. Some recipes suggest just using pimiento stuffed olives and skipping the pepper.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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