Sweet and sour peppers

Serves: 4-6 - Time:

Sweet and sour peppers

In this country, the term sweet and sour brings to mind Chinese cooking-namely the unwholesome deep-fried pork balls slathered in a vivid orange, gelatinous sauce. However, these peppers have their origins in Italian cooking, which has a long history of agrodolce dishes, especially those from Sicily like caponata. The peppers go with virtually everything- serve them as an antipasti with mozzarella and cold meats, with grilled chicken, braised sausages…you get the gist. I like them at room temperature but you could serve them at both ends of the temperature scale too.


  • 2 tablespoons extra-virgin olive oil
  • 1 onion, peeled and finely sliced
  • 3 red peppers, halved, deseeded and sliced
  • 3 yellow peppers, halved, deseeded and sliced
  • 50g sultanas
  • 3 tablespoons red wine vinegar
  • 2 tablespoons caster sugar
  • 2 tablespoons capers in vinegar, drained
  • Basil leaves to garnish
Sweet and sour peppers


  1. Heat the oil in a large saucepan or sauté pan and add the onions and a pinch of salt. Cook for 10 minutes over a low heat, stirring regularly. Add the peppers, stir and cover with a lid. Cook, stirring every few minutes, for 15 minutes.
  2. Add the sultanas, stir and cook for a further 15 minutes. Turn the heat up and add the vinegar and sugar. Boil for 1 minute. Take off the heat and stir in the capers. Season with salt and ground black pepper. Leave to cool to room temperature. Garnish with basil leaves just before serving.
Sweet and sour peppers