Ingredients (serves 6-8):
3 tablespoons extra virgin olive oil
½ small red onion, finely diced
¼ teaspoon sea salt
Pinch black pepper
3 large cloves garlic, minced
2 red peppers, cored and cut into ½-inch dice
2 yellow peppers, cored and cut into ½-inch dice
1 jalapeno, cored and minced
1/3 cup apple cider vinegar
¼ cup honey
2 tablespoons chopped mint or tarragon
2 tablespoons chopped parsley
Sea salt and pepper to taste
- Heat oil in a large sauté pan on medium-low heat; add onions, salt and pepper. Sweat until onions begin to soften.
- Add garlic peppers and jalapeno to pan; continue sweating until peppers begin to soften.
- Add vinegar and honey. Increase heat to medium and simmer for a few minutes until the peppers are tender and the vinegar and honey has been absorbed.
- Allow peppers to cool to room temperature. Add herbs and season to taste.
Try this on rustic whole-grain bread, or folded into some braised greens