Piperade picante

 
                              PIPERADE PICANTE
 
 Recipe By     : MARIA CIANCI, Chronicle Staff Writer
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Condiments                       Side Dishes
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          piperade*
    1      tablespoon    wine vinegar
    5      large         green olives -- pitted, coarsely chopped
    1      teaspoon      capers
                         Salt and pepper -- (optional)
 
 
 Combine piperade, vinegar, olives and capers in heavy medium-size
 saucepan. Heat, stirring frequently, until mixture is hot. Season with
 salt, pepper and additional vinegar, if you wish. The mixture should be
 pungent. Spoon over meat or fish and serve immediately. Yields enough for
 4 servings. 
 
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 NOTES : A versatile mixture that can be served over grilled chicken
 breasts, steaks or lamb chops, or steamed halibut, snapper or orange
 roughy. 6/21/95 , San Francisco Chronicle