This recipe is one of my favorites. Their sweet and sour flavor makes them perfect for pairing with – pork roast, sandwiches, as part of your antipasto, and they are perfect all by themselves on top of a crusty baguette. You can serve them warm right out of the pan or at room temperature. Easy to prepare filling your house with a wonderful aroma they last for a long long time in the refrigerator – I usually double the recipe.
While most any pepper will do and bell peppers seem to be the staple at the grocery store try to experiment with different types of peppers – the sweeter the better. At the farmer’s markets I look for the Cubanelle Peppers (typically long slender red peppers) which are especially sweet.
- ⅓ cup extra-virgin olive oil
- 4 assorted red, yellow, and orange bell peppers (or other variety of sweet pepper), cored, seeded, and cut into 1/4″ to 1/2″ strips – don’t worry about being exact
- 4 cloves garlic, thinly sliced crosswise – the thinner the better
- ½ medium white onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. red wine vinegar
- Heat oil in a 4-qt. saucepan over medium-high heat. When you begin to smell the olive oil
- Add garlic and onions and saute for a few minutes
- Add peppers and ½ cup water and season with salt and pepper.
- Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. About 20 minutes if you have roasted the peppers first.
- Stir in vinegar, turn off the heat, and mix together
- Transfer to a serving bowl if you will be serving right away or let cool in the pan before transferring to a storage container
- As is the case with most italian food I always find these better the next day or several days later. Easily made in advance and have on hand for later. Buon Appetito!
- Additional Recipes (dreaminginitalian.org)