Your Best Red Pepper Recipe: Onion and Red Pepper Confit

Roast a red pepper on the stovetop over medium heat, rotating occasionally until the skin is wrinkled and soft.

Wrap the roasted pepper in plastic wrap or a brown paper bag and let it sit until cool enough to handle.

Peel the skin off the cooled pepper, using the plastic wrap to catch the charred bits.

Cut the peeled pepper into pieces about 1 inch by 0.5 inches.

Heat a pan and add onions and garlic, cooking until browned.

Add the chopped red peppers to the pan and coat them in oil, browning them without stewing.

Add 2 tablespoons of sherry vinegar to deglaze the pan.

Stir in smoked paprika, adjusting for spice preference, and reduce heat to low.

Cover the pan and let the mixture cook slowly, allowing the flavors to meld.

Equipment Needed

Spice Level: