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.
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
How to Make It
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.
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.
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.
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