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The roasted peppers and capers in peperonata make the condiment perfect for topping meatballs or used in a sandwich. A…
Preheat the oven to 400F [200C]. Line a rimmed baking sheet with parchment paper.
Put the peppers on the prepared sheet and roast for 15 minutes. Turn the peppers and roast them until the peppers are charred and soft, 15-20 more minutes.
Return the peppers to the bowl, cover tightly with plastic wrap, and let sit for 10 minutes. Remove the skins, core, and seeds, and slice the peppers into strips.
In a skillet over medium heat, warm the olive oil. Fry the capers briefly, then stir in the onion, fennel, fennel seeds, red pepper flakes, and salt. Cook until the onions are soft, about 5 minutes.
Add the vinegar and concentrate and stir in the peppers. Cook for a few minutes to evaporate the liquid, then taste for the seasoning, adjusting with more salt or vinegar as needed. The peppers can be served warm or at room temperature or stored in the refrigerator for up to 2 weeks.
680 g / 1 1/2 lb bell peppers, red, orange, and/or yellow (about 4 peppers)
170 g / 6 oz fennel, trimmed and sliced (about 1 bulb)
30 g / 2 TB extra virgin olive oil
10 g / 1 TB capers, soaked, drained
100 g / 1 cup yellow onion, sliced
2 g / 1/2 tsp fennel seeds
1 g / 1/4 tsp red pepper flakes
3 g / 3/4 tsp salt
30 ml / 1 TB red wine vinegar
15 ml / 1 TB Fresh Plum Concentrate
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