1. Core and seed the peppers, and cut them into 1/4-inch wide lengthwise strips (you should have 12 cups). 2. Heat the butter and oil in a heavy flameproof casserole. Add the garlic and ginger, and cook over low heat for 5 minutes. Add the peppers, and stir well to coat. 3. Mix in the orange zest, juice, sugar and pepper. Stir gently and cover. Cook over medium-low heat, stirring occasionally, until the peppers are wilted and their skins are soft, 25 minutes. 4. Remove the cover and continue cooking over low heat, stirring frequently, until most of the liquid has evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days. Makes 4 cups. Authors note: This is a slightlyb swet condiment with a bite to it. Great served with grilled chicken or bef, sausages, lamb, on a sandwich, in a potato, or with game. Try to always have some on hand--its addictive. Source: The New Basics Cookbook
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|Serving Size: 1 Serving (2108g)|
|Recipe Makes: 1|
|Calories from Fat: 4346 (83%)|
|Amt Per Serving||% DV|
|Total Fat 482.9g||644 %|
|Saturated Fat 91.8g||459 %|
|Monounsaturated Fat 219.6g|
|Polyunsanturated Fat 145.6g|
|Cholesterol 122.1mg||38 %|
|Sodium 74.4mg||3 %|
|Potassium 3386.3mg||89 %|
|Total Carbohydrate 225.7g||66 %|
|Dietary Fiber 33g||132 %|
|Sugars, other 192.7g|
|Protein 17.7g||25 %|
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Calories per serving: 5217
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