Peppers for Cold Meats, a classic from Auguste Escoffier.

Delicious food does not lose its place in modern times, simply presented again. No recipe rings more true than that of Auguste Escoffier's Peppers for Cold Meats. A delicious relish if you will that you keep in the refrigerator, no canning required.

You must make this when fresh sweet peppers are at their best!

With 3 beautiful peppers in the fruit bowl on the dining room table, I decided to invest in the magic process of cooking. No matter how hectic a day one has, the tactile pleasures of working with your hands instantly remove the stress of the day reuniting you with the comforts of home, and that is the magic part! And let's be honest, we all could use a bit more magic in our lives...

Creating something this delicious is good for the soul.

Peppers for Cold Meats does require that you reconnect with yourself and disconnect with stress. You will be gratified in many ways as you, step by step create something delicious to eat and share with those you care about. And the best part is that this investment of time results in a relish that is so delicious. You will be making this each year that the peppers are red, plump, and thick-walled.

And the flavor? 

The flavor is perfect, and includes the three elements of sweet, sour, and savory.

A bit of sweet, and a bit of sour coupled with lots of savory all mixed together! Plus the keeping factor of this relish is wonderful, a true gem hidden in the refrigerator. Simmered vegetable relishes such as this one, require no canning, plus the small batch size is perfect for refrigerator storage. And Peppers for Cold Meats, is mandatory for those times you have leftover turkey or ham, for sandwiches. A jar of this relish made a surprise gift for a friend to brighten their day and their next sandwich!

Some thoughts on this recipe:

While I would never change a classic such as this, I might chop the raisins in future batches. 

The 16oz can of diced tomatoes works great in place of fresh tomatoes! 

Peppers are a wonderful source of vitamin C.

While there is a bit of prep work, this is mostly a simmer and stir recipe.

Ingredients for this recipe:

• olive oil
• red sweet bell peppers
• onion
• ginger
• allspice
• nutmeg
• tomatoes
• garlic
• raisins
• red wine vinegar

You will also need the following:

• cutting board
• paring knife
• measuring spoons
• chefs knife
• large stockpot, with lid
• kitchen spoon
• storage containers with lids

Auguste Escoffier's Peppers for Cold Meats.

Peppers for Cold Meats
adapted from The Wednesday Chef
UPDATED: 07.06.2022

3 -4 T olive oil 
1 medium onion, small dice 
1 pound of red sweet peppers (my 3 weighed 1 pound)
1/2 t ground ginger
1/4 t allspice
1/4 t nutmeg
1 pound of tomatoes, blanched, peeled, diced, and drained 
OR
1 16 oz. can, diced tomatoes, well-drained
1 clove of garlic, minced
1/2 c raisins
2/3 c red wine vinegar

Peel and dice the onion. Set aside. Wash and dry the red peppers. Remove the core and dice. Set aside.

Pour the olive oil into a large stock pot, and add the diced onion, sauté gently in the olive oil, but do not let it brown.

Add the red peppers, to the onions along with the spices. Warm the mixture gently.

Add remaining ingredients, and bring to a simmer.

Cover and let (barely) simmer for 1 hour and 15 minutes.

Remove the lid and simmer for 10 - 15 minutes more to concentrate the liquid in the pan. Let cool, spoon into storage containers and refrigerate until serving. 

Storage options for Peppers For Cold Meats. Store covered in the refrigerator for up to three months. PS, it won't last that long!

UPDATE:  For your convenience, a "copy and paste" version of Peppers For Cold Meats has been included below. 

You may also enjoy: 

Apple Raisin Chutney.

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Printable "copy and paste" version:

Peppers for Cold Meats
adapted from The Wednesday Chef
UPDATED: 07.06.2022

3 -4 T olive oil 
1 medium onion, small dice 
1 pound of red sweet peppers (my 3 weighed 1 pound)
1/2 t ground ginger
1/4 t allspice
1/4 t nutmeg
1 pound of tomatoes, blanched, peeled, diced, and drained 
OR
1 16 oz can, diced tomatoes, well-drained
1 clove of garlic, minced
1/2 c raisins
2/3 c red wine vinegar

Peel and dice the onion. Set aside. Wash and dry the red peppers. Remove the core and dice. Set aside.

Pour the olive oil into a large stock pot, and add the diced onion, saute gently in the olive oil, but do not let it brown.

Add the red peppers, to the onions along with the spices. Warm the mixture gently.

Add remaining ingredients, and bring to a simmer.

Cover and let (barely) simmer for 1 hour and 15 minutes.

Remove the lid and simmer for 10 - 15 minutes more to concentrate the liquid in the pan. Let cool, spoon into storage containers and refrigerate until serving. 

Storage options for Peppers For Cold Meats. Store covered in the refrigerator for up to three months. PS, it won't last that long!

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