Saffron Peppers with Mint and Chilis

By TPMay

Ingredients

• 4 sweet red peppers
• 1/4 cup extra virgin olive oil
• 1 medium onion, cut into slices 1/4-inch thick
• 2 garlic cloves, chopped
• 1/4 teaspoon chili flakes
• 1/4 teaspoon saffron
• 1/2 teaspoon Spanish paprika
• 2 tablespoons sherry vinegar
• Kosher salt freshly ground black pepper
• 2 tablespoons torn fresh mint

Preparation

Step 1

Roast and peel the peppers. Cut each pepper in half lengthwise and remove the seeds, stem and any membrane. Cut the peppers into quarters.
Heat the oil in a large sauté pan over medium heat. Add the onion and cook until very tender, about 10 minutes. Add the garlic, hot red pepper flakes, paprika and saffron and cook until the garlic releases its perfume, another couple of minutes. Add the peppers and sherry vinegar. Season with salt and pepper, turn the heat to low and cook another 3 minutes. Stir in the mint and serve.