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Olive Salsissa Picante


Dinner #1: Olive Salsissa Picante

  • 6 Belinski’s sundried tomato chicken sausage, cut on the bias
  • 3 cubanelle peppers, thinly sliced
  • ½ cup green olives (I grabbed then from the olive bar @ Price Chopper), minced
  • 1/4 cup hulled sunflower seeds
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • Salt and pepper
  • Hot chopped pepper spread (1 tbsp)
  • 3 tbsp balsamic vinegar
  • 24 oz can petite diced tomatoes
  • 2 tbsp tomato paste
  • Fresh basil and parsley
In a large oiled cast iron skillet, brown the sausage and peppers over medium high heat. Salt and pepper. Add minced garlic, olives and seeds, while reducing the heat and stirring. Add about 1 tbsp hot chopped pepper spread; depending on how hot you like it. Inclease the heat to high; add the vinegar then the tomatoes. Stir in paste and let reduce over high heat until all the peppers are soft, the sausage looks plump and the sauce is very thick. Stir in fresh herbs. Serve over whole wheat spaghetti.
Serves 6

Recipe by Meagan McKeever

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