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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
1 red pepper, cut into thin strips
1 orange pepper, cut into thin strips
1 red onion, cut into thin slices
12 Kalamata olives, chopped
1 heaping tablespoon sundried tomatoes in oil
1 tablespoon olive oil
1 tablespoon Heaven and Earth Date Syrup
2 teaspoons paprika
1 teaspoon kosher salt
Heat up one tablespoon olive oil in a pan over medium/high heat.
Add pepper strips, onion slices and one teaspoon kosher salt.
Allow to cook for 10 minutes, stirring every once in a while.
Add the paprika, olives and sundried tomatoes.
Mix well and allow to cook for another 15 to 20 minutes, stirring occasionally.
Add the date syrup (silan), mix well, and allow to cook for another 10 minutes or so.
Serve alongside matzo as a dip, or use it to top salmon or chicken! Double the recipe and keep it in fridge all week.
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