Sweet and Spicy Pepperonata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use a variety of hot and sweet peppers in red, orange, and yellow for superior flavor and color in this dish. Serve as a side with grilled meat or fish, or as an appetizer spooned over grilled bread. Ingredients:
2 tablespoons olive oil |
1/2 teaspoon kosher salt |
2 pounds assorted peppers, such as mini sweet, bell, and hot long peppers, seeded and cut into strips |
6 shallots, peeled and halved (about 1/2 pound) |
3 tablespoons red wine vinegar |
2 teaspoons sugar |
1 teaspoon chopped fresh thyme |
Directions:
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add salt, peppers, and shallots; cook 3 minutes or until shallots begin to brown. Reduce heat to medium-low; cook, covered, 20 minutes or until peppers are tender.
2. Increase heat to medium-high. Add vinegar, sugar, and thyme; cook 15 minutes or until peppers are tender and shallots are golden brown, stirring occasionally. Serve warm or at room temperature.
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