Bring a burst of bold, briny flavor to your dishes with Alcaparrado, a quintessential Puerto Rican olive and pepper mix. This vibrant condiment combines tangy Manzanilla green olives stuffed with pimentos, zesty capers, and sweet roasted red bell peppers, all tossed in a luscious blend of olive oil, white vinegar, and minced garlic. Infused with a hint of ground black pepper and optional fresh parsley for a touch of brightness, this no-cook recipe comes together in just 10 minutes and is perfect for enhancing rice dishes, stews, or even as a savory snack. Let it marinate for a minimum of 30 minutes to maximize its robust flavors, and savor a little taste of Puerto Rican culinary tradition!
1. Drain the green olives and capers to remove excess brine. Rinse the capers under cold water to mellow their saltiness, if desired.
2. In a small mixing bowl, combine the green olives, capers, and chopped roasted red bell pepper.
3. In a separate small bowl, whisk together the olive oil, white vinegar, minced garlic, and ground black pepper until emulsified.
4. Pour the olive oil mixture over the olive, caper, and red pepper mix. Stir well to ensure all ingredients are evenly coated.
5. If using fresh parsley, gently fold it into the mix for an added layer of freshness.
6. Allow the mixture to marinate for at least 30 minutes before using to let the flavors meld together.
7. Serve as a topping for rice dishes, mix it into stews, or enjoy as a standalone condiment. Store leftovers in an airtight container in the refrigerator for up to one week.
Serving size | 441.1 grams (441.1g) |
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Amount per serving | % Daily Value* |
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Calories | 701 |
Total Fat 68.10g | 87% |
Saturated Fat 12.30g | 62% |
Polyunsaturated Fat 2.70g | |
Cholesterol 0mg | 0% |
Sodium 4599mg | 200% |
Total Carbohydrate 26.20g | 10% |
Dietary Fiber 11.90g | 43% |
Total Sugars 5.30g | |
Protein 2.40g | 5% |
Vitamin D 0IU | 0% |
Calcium 195mg | 15% |
Iron 3mg | 18% |
Potassium 326mg | 7% |
Source of Calories