<p>The roasted peppers and capers in peperonata make the condiment perfect for topping meatballs or used in a sandwich. A small amount of fresh plum concentrate helps to brighten flavors and extend the refrigerated shelf life.</p>
<p>The roasted peppers and capers in peperonata make the condiment perfect for topping meatballs or used in a sandwich. A small amount of fresh plum concentrate helps to brighten flavors and extend the refrigerated shelf life.</p>
Ingredients

    680 g / 1 1/2 lb bell peppers, red, orange, and/or yellow (about 4 peppers)

    170 g / 6 oz fennel, trimmed and sliced (about 1 bulb)

    30 g / 2 TB extra virgin olive oil

    10 g / 1 TB capers, soaked, drained

    100 g / 1 cup yellow onion, sliced

    2 g / 1/2 tsp fennel seeds

    1 g / 1/4 tsp red pepper flakes

    3 g / 3/4 tsp salt

    30 ml / 1 TB red wine vinegar

    15 ml / 1 TB Fresh Plum Concentrate

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Instructions

    Preheat the oven to 400F [200C]. Line a rimmed baking sheet with parchment paper.

    Put the peppers on the prepared sheet and roast for 15 minutes. Turn the peppers and roast them until the peppers are charred and soft, 15-20 more minutes.

    Return the peppers to the bowl, cover tightly with plastic wrap, and let sit for 10 minutes. Remove the skins, core, and seeds, and slice the peppers into strips.

    In a skillet over medium heat, warm the olive oil. Fry the capers briefly, then stir in the onion, fennel, fennel seeds, red pepper flakes, and salt. Cook until the onions are soft, about 5 minutes.

    Add the vinegar and concentrate and stir in the peppers. Cook for a few minutes to evaporate the liquid, then taste for the seasoning, adjusting with more salt or vinegar as needed. The peppers can be served warm or at room temperature or stored in the refrigerator for up to 2 weeks.

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