Hands-on Time
20 Mins
Total Time
55 Mins
Yield
Serves 6 (serving size: about 1/2 cup)
Photo: Johnny Miller; Styling: Sarah SmartĀ 

How to Make It

Step 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.

Step 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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