Kkaetnip Jangajji (Korean Pickled Perilla Leaves)
If you want to add more Korean recipes to your recipe box, Kkaetnip Jangajji (Korean Pickled Perilla
Jans Baked Peppers
Details
- Servings: 4
- Dish: alcohol cocktail
Cuisine
- world
Ingredients
- 4 tablespoons olive oil, divided use
- 1 cup pitted California black olives
- 3 anchovies
- 2 garlic cloves, peeled and roughly chopped
- 2 tablespoons capers, drained and rinsed
- 1/2 cup flat-leaved parsley, roughly chopped
- 2 large red bell peppers
- 3/4 cup dry red wine
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