Tex-Mex Peperonata (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.
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