Peperonata

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This chutney-like attack to roasted peppers packs specified flavor, it tin calm a raging appetite with conscionable a fewer bites, peculiarly erstwhile served connected apical of bully ricotta connected toast. The look authors telephone for gypsy peppers, a medium, tapered variety. But if you can't find them, a operation of red, orangish and yellowish doorbell peppers tin beryllium utilized instead.

The peppers tin beryllium refrigerated for up to 2 weeks.

Adapted from "A16 Food+Wine," by Nate Appleman and Shelley Lindgren (Ten Speed Press, 2008).

Ingredients

measuring cup

Servings: 4 cups

8 gypsy peppers (about 2 1/2 pounds total; spot headnote)
1/4 cupful extra-virgin olive oil, positive much for roasting the peppers
Kosher salt
2 tablespoons salt-packed capers, soaked successful acold h2o for 30 minutes
1 tablespoonful herb paste
1/2 reddish onion, chopped into tiny dice (about 1 cup)
1/2 fennel bulb, cored and chopped into tiny dice
1/2 spoon crushed reddish capsicum flakes
2 tablespoons reddish vino vinegar

Nutritional Facts

Per 1/2-cup serving

Calories
111
Fat
7 g
Saturated Fat
1 g
Carbohydrates
12 g
Sodium
115 mg
Protein
2 g
Fiber
4 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "A16 Food+Wine," by Nate Appleman and Shelley Lindgren (Ten Speed Press, 2008).

Tested by Joe Yonan.

Published March 13, 2026

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