Tex-Mex Peperonata

Name: Tex-Mex Peperonata
Ingredients: 2 tablespoons extra-virgin olive oil; 1 red onion, thinly sliced; 2 jalapenos, seeded and thinly sliced; 1 red bell pepper, seeded and thinly sliced; 1 green bell pepper, seeded and thinly sliced; 2 cloves garlic, finely chopped; Kosher salt and freshly ground black pepper; 2 tablespoons tomato paste; 1 cup beer or chicken stock; Handful fresh cilantro leaves, chopped, for garnish

10 ingredients

6 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup beer or chicken stock
Handful fresh cilantro leaves, chopped, for garnish

Directions

1

Heat the extra-virgin olive oil in a skillet over medium-high heat.
2

Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste.
3

Saute the onion mixture until crisp-tender, 5 to 6 minutes.
4

Stir in the tomato paste, cook 2 minutes.
5

Add the beer or stock and stir for 1 to 2 minutes more.
6

Transfer to a serving bowl or platter, garnish with cilantro and serve.