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The longer this confit cooks, the better it tastes. Serve over grilled fish, add to pasta sauce, use to fill an omelet, or spread on top of crostini.
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Ingredients
For 1 COM_JOOMRECIPE_SERVING_TYPE_
onion-and-red-pepper-confit
- 2 T olive oil
- 1 sweet onion
- 3 red bell peppers
- 2 clv garlic
- 1 pn salt
- 1/2 t smoked paprika
- black pepper
Onion and Red Pepper Confit Directions
- Heat the olive oil in a large skillet over medium heat. Sauté the onions, peppers, and garlic, stirring frequently, until softened and starting to brown. Add a pinch of salt and the vinegar, and scrape up any browned bits on the bottom of the pan. Stir in the paprika, and reduce heat to very low. Cover and cook, stirring occasionally, until the vegetables and browned and caramelized. Taste and add salt and pepper if needed.
- Keep covered in the refrigerator for up to three days.