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Pepperonata
Ingredients:
2 Tbsp. Garlic Oil (see the recipe on page 19)
1
⁄8 tsp. Hot Red Pepper Flakes
8 oz. Spanish Onion, julienned
8 oz. Red Bell Pepper, julienned
8 oz. Banana Pepper, julienned
2 Tbsp. Kalamata Olives, pitted and coarsely chopped
1 Tbsp. Capers, drained
1 Tbsp. Kosher Salt & Pepper Blend (TSP)
Creating the Pepperonata
1. In a medium sauté pan, sauté the Garlic Oil, Hot Pepper Flakes and Onion over a
medium-low heat for about 5 minutes.
2. Add Peppers and cover the pan. Continue to sauté for an additional 5 minutes, until
the peppers are tender.
3. Remove the pan from heat and stir in the Olives, Capers and TSP. Allow mixture
to cool completely.
4. Place the pepperonata in an approved storage container. Label, date and refrigerate
until needed.