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Ingredients

  • 1/2 Qt. Red Bell Peppers
  • 1/2 Qt. Yellow Bell Peppers
  • 1/4 Qt. Brunoised red onions
  • 1/4 cup Minced garlic
  • 1/2 cup Apple Cider Vinegar
  • 1/8 cup Canola oil
  • 1/2 Tbsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Peperonata

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This tangy & rich garnish is the perfect finish to your summer proteins. Pair it with fish, pasta or chicken for the best results!

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Directions

Wash, remove stems and seeds from bell peppers. Cut into medium sized pieces.
Using a food processor, pulse bell peppers in small batches until they are finely chopped. 6-8 pulses per batch.
In large pot, or rondeau, over medium- high heat, cook garlic in Canola oil until it just starts to brown.
Add onions and cook for 2 minutes.
Add the peppers and stir. Cook for 2 more minutes.
Add apple cider vinegar and continue to cook until the mixture appears “dry”. This means when a spatula is used to scrape the bottom of the pot the remaining liquid stays in place and doesn’t run back together immediately.
Place ingredients on a sheet pan and place in your freezer until temperature reaches 40°F.
Refrigerate for up to 6 days

Want the reward without the effort? Stop in or make a reservation to dine at the Tupelo Honey nearest you!