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Recipes I've Shared:
Capers are actually immature buds plucked from a small bush native to the Middle East and Mediterranean regions of the world. Pickled in vinegar brine or packed in salt, they are often displayed in small, narrow jars. To keep the sodium count under control, choose the brine-packed ones.
(Note: For the red wine, I used a Merlot & Cabernet Sauvignon Combined)