Ingredients
2 large bell peppers (any color)
5 ounces Balsamic vinegar
Directions
Over an open stove flame, set bell pepper over flame one at a time, and rotate with fire proof utensils until the skin on the pepper is completely blackened. Immediately remove from heat and place in bowl with cream rap covering. Wait about 10 minutes to uncover and peel cooled skin off the flesh of the pepper. Pour balsamic vinegar In a 2 quart sauce pot, over a medium- high flame, and reduce until syrupy consistency. Slice bell pepper and drizzle balsamic reduction over the top.
Notes: green bell peppers are usually the least expensive, and just as good. Peppers are a low carbohydrate, low fat, low sugar, natural food. Aged balsamic vinegar is a very expensive, and prized thick, rich “sauce.” you can buy any balsamic vinegar in the grocery store for a fraction of the price, and make it into something a lot richer
The Balsamic reduction seduction
