Pickling a mix of colorful peppers is one of my favorite ways to preserve them, but this recipe is a lot faster, and very tasty. Use this as a topping for bruschetta or grilled meat or fish. Depending on your mix of peppers, this can be hot or mild.
Pepperonata
Ingredients
2 tablespoons olive oil
2 pounds sweet and hot peppers, cut into strips
6 shallots, peeled and thickly sliced
½ teaspoon kosher salt
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon fresh thyme leaves
Method
Heat oil in a large saute pan over medium heat. Add peppers,
shallots and salt. Cook 3 minutes and reduce temperature to medium low. Cover
and cook for 20 minutes.
Uncover and add vinegar, sugar and thyme. Cook over medium
heat for another 15 minutes until peppers are very soft and sauce thickens a
bit on the peppers, stirring occasionally. Serve warm or at room temperature.
Rating: Tangy sweet. Very useful condiment.
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