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.
Excellent accompaniment to meat/cheese dishes! The vinegar nicely mellows and balances out the peppers. Easy way to use lots of peppers. I used red/yellow/green bell peppers but may look into poblano next time for more variety.
Prepped all in the morning. Very colorful and nice mix of flavors. Our 2lb incl 1 each red, yellow & green bell; 1 dark green poblano; 2 small red cherry, 1 small green cherry, 1 hatch -- so the finished dish had some zip. Assembled to recipe but fire-roasted the chiles, then skinned, seeded and cut into strips so overall skillet time was reduced. Plated warm pepperonata onto garlic-rubbed grilled bread. Served with plain-grilled halibut & swordfish. Very good.
