| « Pacific Northwest: Taste |  |
| Sweet & Spicy Pepper Stew |
| Eberhard Müller From "The Chefs of the Times" |
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2/3 cup extra virgin olive oil 12 small cipollini onions, sliced thin (or substitute shallots) Salt and pepper, to taste 2 medium garlic cloves, minced 4 pounds orange, yellow and red bell peppers 2 Hungarian wax peppers or other medium-hot peppers 1 red jalapeño 1. Halve, stem, seed and slice thin all the peppers. 2. Place the oil and onions in a large saucepan. Turn the heat to medium, season generously with salt and pepper, cover, and cook 4 minutes. Stir in the garlic, cover, and cook 1 minute. 3. Add the bell peppers and 2 tablespoons water, cover, and cook, stirring occasionally, 6 minutes or until peppers begin to release their liquid. 4. Stir in the wax and jalapeño peppers, cover, and continue cooking, stirring several times, until the peppers are tender but not mushy, about 10 minutes. Adjust the seasonings and serve hot, warm or at room temperature. The stew may be served with rice or mashed potatoes, as a side to meat or fish, or mixed with a pound of boiled fingerling potatoes such as those available at local farmer's markets. |
