MELTED-PEPPER SPREAD
Think of this as a cousin of the classic pepper stews pepperonata or piperade, but cooked down and caramelized to feature the peppers and onions' sweetness and luscious, spreadable texture. Its terrific as a condiment for eggs, simply cooked meats and fish, or spread on toast for a quick meal with hearty toppings, like cheese and herbs, leftover meats or roasted vegetables.
Provided by Francis Lam
Categories dips and spreads, vegetables
Time 40m
Yield About 2 cups, enough for 8 to 10 toasts
Number Of Ingredients 7
Steps:
- Slice the onions thinly, into 1/8-inch half-moons. (A food processor is great here, and you can reuse it for the peppers later.)
- Heat the oil in a large, tall-sided skillet over medium heat. Stir in the onions and 2 big pinches of salt. Stir every couple of minutes so they become soft without getting too much color (browning in spots is fine), about 10 minutes total.
- Meanwhile, stem, seed and slice the peppers into 1/8-inch strips.
- When the onions are ready, add the peppers and garlic and another 2 big pinches of salt, and stir until the juices collect in the bottom of the pan, then let it cook. After about 10 minutes, the juices may have cooked off, so keep a closer eye on the pan, and stir more frequently so it doesn't burn.
- After 5 minutes or so, or when the sound has turned from a steamy bubble to a more crackling sizzle, you'll want to stir about 30 seconds to a minute, to pick up any bits that have caramelized, and dissolve them back in.
- After another 5 minutes, or when the peppers are very soft and spreadable and everything smells fantastic and sweet, add the thyme and vinegar and cook, stirring, for 1 more minute. Taste, and add more salt or vinegar if desired. Remove the peppers from the heat, and let cool. Store, refrigerated, for up to 2 weeks. It tastes best at room temperature or warm.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 431 milligrams, Sugar 7 grams
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Umeanyido Joseph
[email protected]I can't wait to try this melted pepper spread! It looks so delicious.
Jarvis Limbrick
[email protected]This melted pepper spread is a new favorite in my house. It's so easy to make and it's always a hit with my family and friends.
Ziad Abou Zaher
[email protected]I'm not a big fan of spicy food, but this spread is just the right amount of heat for me. It's flavorful without being overwhelming.
Latoya Greenland
[email protected]This spread is also great on sandwiches and wraps. It adds a nice kick of flavor without being too spicy.
Emerson Mataba
[email protected]I love the smoky flavor in this spread. It's perfect for grilled meats and vegetables.
Sayaa123 T
[email protected]This spread is a great way to use up leftover peppers. I always have a few extra peppers in my fridge and this is a great way to put them to use.
KAT Woman
[email protected]I used a variety of peppers in my spread, including red, orange, and yellow. It gave the spread a beautiful color and a nice range of flavors.
Justin Meis
[email protected]I followed the recipe exactly and my spread turned out perfectly. It's so easy to make and it's even better the next day.
Tii tyronne
[email protected]This spread is amazing! I love the way the roasted peppers and spices come together.
Reham Udeh
[email protected]I've tried a lot of different pepper spreads, but this one is by far the best. It's so flavorful and versatile.
NAWAB GAMING
[email protected]I made this spread for a party last weekend and it was a huge hit! Everyone loved it.
Lilly 55
[email protected]This melted pepper spread is absolutely delicious! It's got the perfect balance of sweetness, heat, and smokiness.