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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. Ingredients:
1 1/2 cups olive oil |
4 medium onions, very thinly sliced |
6 medium red bell peppers, peeled, seeded, corded, and very thinly sliced |
5 garlic cloves, thinly sliced |
fresh ground white pepper |
kosher salt |
Directions:
1. Warm the olive oil in a large sauté pan over high heat.
2. Add the onions, bell peppers, and garlic.
3. Sauté until they are soft and golden, about 10 minutes.
4. Cover and reduce the heat to medium.
5. Cook, stirring occasionally, until very soft, about 45 minutes.
6. Drain and season with salt and pepper to taste.
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