To my surprise there is not an alcaparrado recipe on the Daisy Martinez web site, her book, any of my cookbooks or anyplace else I can quickly search. Therefore from the ingredient list on the (sometimes unavailable and mediocre) store bought kind I deduced the following recipe.
Besides usage in Puerto Rican dishes, it makes a good ‘starter’ olive salad for a Muffuletta sandwich especially if you add a little pepperoncini, white onion and oregano.
- Difficulty: Easy
- Total: 15 minutes
- Active: 15 minutes
- 10 oz. green ‘salad’ olives, pitted and chopped (1)
- 4 oz. small capers, chopped
- 1/2 fresh red bell pepper, minced or 4 oz. jarred roasted red pepper, minced (2)
- 1/2 c. red wine or white vinegar or more to taste
- 1/4 c. extra virgin olive oil
- 1/2 tsp. ground black pepper or to taste
- In the olive oil sweat the fresh pepper (if used) until soft or thoroughly blister in a gas flame, steam in paper bag then peel. Add the vinegar, olives, capers and black pepper and mix thoroughly. Heat until just simmering, then remove from heat.
- Notes (1)–By definition salad olives are pitted to make your life easier. Beware of most stuffed olives–the so called pimientos are usually awful and should not be used. (2)–Try to find good domestic roasted peppers without too much vinegar–I like Durkee’s brand in 28 oz. can if available. The very small jars of pimentos are overpriced and usually tasteless.