Alcaparrado

(click to enlarge)	Alcaparrado Puerto Rico - Alcaparrado
(click to enlarge)	Makes: Effort: Sched: DoAhead:	1-2/3 cups ** 20 min Best		An essential basic ingredient used in Puerto Rican cooking, in bean stews, pickled fish, braised meat dishes, etc. It is most often imported from Spain in bottles, but like most such things, it's better made at home.

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

Many make Alcaparrado chopped very coarse, or not at all - depends on how you intend to use it.

Make: (20 min)

Pit OLIVES if needed.
Char the PEPPER skins with your Kitchen Torch, Rub off under running water.
Steam PEPPER until fairly soft.
Mix Olives and Pepper. and chop well, but not too fine (don't use a food processor).
Mix All Items well and pack in a jar. Best to let it rest for some hours for flavors to blend. Refrigerated it'll keep at least a month.

NOTES:

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.
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.
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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