Course : Vegetables
Serves: 4
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2 cups piperade*
1 tablespoon wine vinegar
5 large green olives -- pitted, coarsely cho
1 teaspoon capers
1 teaspoon salt and pepper -- (optional)

Preparation / Directions:

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.

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