Pepper Compote

Ingredients

• 3 onions
• 3 baked peppers
• 100g julienne strips of Iberian ham 
• A few slices of garlic
• Thyme?Rosemary
• 1 small glass of vegetable stock

Preparation

1. To bake the peppers: Clean the peppers and leave them intact. Slightly grease their skins with olive oil and place them in an oven dish. Oven bake until grilled and soft.?2. Remove from the oven and cover (with a tea towel) so that they will be easier to peel later. Cool to room temperature. Peel, remove the seeds, and cut into strips.?3. Peel the onions, and cut into strips.?4. Sauté the onions and a few slices of garlic until soft. Add the peppers, the herbs and the ham strips. Sprinkle with salt and pepper. Add the stock, then cover and cook for 5 to 10 minutes.

Suggestion: This compote is excellent as a garnish for grilled steaks, hamburgers or steaks coated in breadcrumbs.

Author: X@RO (Madrid-Spain)