Piments pour viandes froides (Peppers for cold meats)

Time 1 hour 45 minutes
Yields Makes 4 cups
Piments pour viandes froides (Peppers for cold meats)

Put the oil in a saucepan. Chop the onion very fine, add to the pan and fry over low heat until softened. Add the peppers, salt, ginger and mixed spices, and simmer 10 minutes.


Stir in the tomatoes, garlic, raisins and sugar. Add the vinegar; cook over very low heat, covered, at least 1 hour and 15 minutes, stirring occasionally.

From Auguste Escoffier’s “Ma Cuisine.”

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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