Pepperonata

By minicoopercraig

This magical pepper trifecta is beloved by Italians. Spicy, tangy and sweet, it adds pop to pastas, salads and sandwiches - pretty much anything it touches. Use any color pepper but green-ideally one of each red, yellow and orange.

Ingredients

• 1 Tbsp olive oil
• 2 cloves garlic
• 1/2 tsp red pepper flakes
• 3 bell peppers, cut into 1/2" chunks
• 2 Tbsp red wine vinegar
• Salt and black pepper to taste

Preparation

Step 1

heat the olive oil in a large stainless steel skillet or saute pan over medium-high heat. Add the garlic cloves and pepper flakes and cook just long enough to infuse the oil, about 1 minutes. Toss in the peppers and cook, stirring occasionally, until the peppers are soft and lightly blistered (the best way to do this is with a screaming hot pan). Add the vinegar and cook for a minute. Season with salt and pepper. Store tightly covered in the fridge for up to 1 week.