Sweet-and-Sour Peppers and Onions
- cal. (kcal) 80
- Yield: 10 cups (20 1/2-cup servings)
- Prep: 15 mins
- Cook: 3 hrs
- In a large heavy-bottomed pot, heat 1/4 cup canola oil over medium-high. Add 4 each yellow and red bell peppers, cut into 1/4-inch strips, and saute until just softened and fragrant and peppers begin to release liquid, 5 to 8 minutes. Add 3 large yellow onions, cut into slivers, and 15 cloves roughly chopped garlic. Saute 6 to 8 minutes, until onions are soft; do not let them take on any color. Add 6 tbsp tomato paste and stir to combine. Add 1 cup white wine vinegar and 1/2 cup dry white wine and cook 12 to 13 minutes, until liquid is reduced by half. (The larger the pan, the faster the liquid will reduce.) Add 6 cups water, 2 cups Tomato Sauce, 2 tbsp each honey and kosher salt and 1/2 tsp freshly ground black pepper and stir. Bring mixture to a boil, then reduce heat and simmer until liquid thickens to consistency of salsa, about 2 1/2 hours. Peppers and onions will keep, tightly covered, for 1 week in the fridge or up to 3 months in the freezer.
- Recipe courtesy of Live to Eat by Michael Psilakis.