Pepperonata
Elevate your culinary skills with our roasted pepper and caper relish recipe. Char peppers to perfections, combine them with aromatic onions, garlic and a flavourful blend of ingredients. This versatile relish gets even better with time.
Electrolux
00:30:00
00:30:00
30
mins
6
people
Easy
00:30:00
00:30:00
30
mins
6
people
Easy
Ingredients
½ cup olive oil
1 large red onion, halved and sliced thin
6 cloves garlic, finely sliced
6 red capsicums
50ml aged red wine vinegar
30g sugar
½ cup fresh flat-leaf parsley, chopped roughly
½ cup picked basil leaves
¼ cup picked and chopped oregano leaves
2 tab baby capers, rinsed well
Salt and pepper
Method
- Over fire or grill rub a small amount of oil on the peppers and cook the skin on all sides until charred. If using an oven place oven on maximum temp and place peppers on a wire rack and cook until the skin is blistered. Remove and place in an air-tight container to sweat.
- Meanwhile, add the remaining olive oil in a pot and bring up to a high heat. Add onion and garlic and a pinch of salt and pepper. Cook stirring occasionally until the onion is soft and translucent.
- Remove the skin from peppers and deseed. Chop the peppers into chunks and add to the onion mix, also add any liquid from the peppers.
- Add some more salt and cook until the peppers are soft, add vinegar, sugar and cook a further 2 minutes. Remove peppers from heat and set aside. Once cool add capers and herbs and adjust seasoning.
- Tastes better the next day.
