I came home from the Labor Day weekend with a big bag full of peppers, a gift from a friend with a large and productive garden. I was thrilled – homegrown produce is always welcome – but I wasn’t sure what to do with them. Her husband suggested salsa but I’d just come off a similar project and wasn’t all that interested in making more. I’d already made a delightfully cheesy hatch chile queso dip, but that only used five of the hatch chiles. There we so many more in the bag. So I did what I always do when I’m not sure how to proceed: I googled. “What to make with a lot of peppers” yielded the expected results with recipes for peperonata dominating. No surprise as it is essentially a pepper dish but I was surprised at the lack of variety in the recipes. Italian in origin, peperonata contains slowly stewed sweet peppers, onions, garlic and sometimes tomato, and it is absolutely delicious. But my peppers were mainly Mexican/Southwest in origin – anaheim, poblano, hatch, jalapeno as well as a mess of hungarian yellow. An idea formed. Would a spicy version work? I wasn’t sure but a southwest style peperonata was now in the works.
Posts Tagged ‘mexican peperonata’
when life gives you peppers … Southwest Peperonata
Posted in condiments, side dishes, vegetables, tagged mexican peperonata, peperonata recipe, pepperonata, pepperonata recipe, peppers and onions, recipe with a lot of peppers, southwest peperonata, spicy peperonata, spicy pepper recipes, spicy peppers, spicy peppers and onions, stewed peppers, stewed spicy peppers, what to do with a lot of peppers on September 17, 2019| 1 Comment »