Preparation Instructions

Clean and seed the peppers. Cut them into thin trips. Roast, peel and chop the almonds. Soak the raisins in lukewarm water for a few minutes. In a saucepan, add 2 tablespoons of extra virgin olive oil and cook the peppers over low heat, 10 minutes. Drizzle with vinegar and add the drained raisins, the almonds, the sugar and a pinch of salt. Continue to cook, 20 minutes approximately. Serve very hot.