It’s spicy up in here, y’all.
I feel like everywhere I look these days, there is a different colored bell pepper staring up at me, like a little edible Oompa Loompa. (Sometimes I like to imagine veggies are little people.. but then that brings up the distasteful idea of murdering them just so I can have salsa or whatever, and that’s a little more unseemly. Except for those Veggie Tales effers. Those creepy little things can burn.)
Anywho, there’s nothing better to do with these ripe little suckers than bathe them in a little olive oil, dress ’em up in garlic and send them out on the town.
The Chef tells me that “peperonata” is an Italian condiment for meats, but it can also be a great fish-topper and is yummy served cold as part of an antipasta course. I just think it’s fun to say.
As long as you don’t take it too far like Giada de Laurentiis (You’re Italian! We get it!). If I hear her over-pronounce “spahhh-gihhh-ti” or mohhh-zah-reh-lllla” one more time, I’m gonna smack the perky right off of her face.
1/4 cup olive oil
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1.5 tbsp of white balsamic vinegar
4 garlic cloves, chopped
salt to taste
2 tbsp finely chopped fresh rosemary
- Slice peppers and onions thin.
- Heat oil in a large skillet on medium low heat.
- Add onions and peppers and salt. Cook for 30 to 40 minutes.
- Then add garlic, rosemary, and vinegar. Cook for about 15 minutes. Voila.
This is the caramelized alternative to The Chef’s Ridiculously Perfect Pickled Red Onions, and if they are any indication, you should make a batch and top everything with them immediately.These are great on roasted meat, steak sandwiches, burgers, pizza, brats and even scrambled eggs.
My personal favorite way to serve these is over cream cheese with crackers. Not because of my well-documented cream cheese fixation, but because of the time Katers brought over a bottle of Worcestershire to top cream cheese with when Susu had actually told her to get PickaPeppa. It’s not quite up to the level of the Chicken Parmesan debacle, but it makes me smile nonetheless.
4 red onions, sliced very thin
1/3 cup of honey
1/2 cup of balsamic vinegar
salt and pepper to taste
3 tablespoon of vegetable oil
- Saute onions in oil over medium low heat. Add a good pinch of salt and pepper. Cook onions for about 1 hour, or until caramelized.
- Add honey and balsamic vinegar. Store in a air tight container in fridge for up to 1 month.
Chef says: “This stuff is amazing. It’s great on a fried egg sandwich, grilled fish, and even bratwursts. Maybe even on hot dogs?” To that I say a resounding YES. Nothing is bad on top of a hot dog. It’s a HOT DOG for goodness sake. And now I know what I’ll be topping mine with next time.
1 tablespoon olive oil
1/2 small red onion, small dice
2 garlic cloves, minced
salt to taste
1 red bell peppers, cored, seeded, and finely diced
2 jalapenos, seeded and diced
1 tablespoon coriander seeds, toasted
1/2 cup packed brown sugar
1/2 white wine vinegar
1/2 cup chopped cilantro
1/2 cup fresh OJ
- Heat a medium saucepan over medium low heat and add olive oil.
- Add onion, garlic, and a pinch of salt and cook until it becomes slightly softened. Add bell peppers and jalapenos and cook for 2 more minutes. Add coriander seeds and cook for another 30 seconds.
- Add the sugar and vinegar and cook., stirring, until the sugar is dissolves.
- Add the orange juice and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes.
- Remove from heat and allow relish to cool to room temperature. Season with salt and fold in cilantro. Refrigerate for up to 1 month.
The Chef assures this is awesome over seared tuna or grilled salmon. While I usually shy away from cucumbers in general, I think the pickleyness (new word. check it.) of this could win me over like Caroline’s Cucumber Dip did. Try it on for size.
1/2 red onion, sliced thin
1 tablespoon of ginger, slice in half
1 cup rice vinegar
1/3 cup of sugar
1/2 jalapeno, minced
1 lime, juice only
1 1/2 cucumber, peeled, sliced, and deseeded
1/8 cup cilantro, chopped
1/2 tablespoon salt
1/2 tablespoon cumin
- In a medium size sauce pot combine red onion, ginger, vinegar, and sugar. Cook over medium heat until it becomes slightly thick (about 20 minutes)
- When thickened, remove from heat and let cool completely and remove ginger slices.
- In a mixing bowl, combine jalapeno, lime juice, cucumbers , cilantro, salt, and cumin
- Once the sauce has cooled completely pour over cucumbers and toss gently.