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

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.

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.

Ratings & Reviews

ajvinande's Review

April 23, 2014
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.

carolfitz's Review

September 29, 2013
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.