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Peperonata Relish

Peperonata Relish

makes about 1 1/2 cups

This is a very interesting sweet/salty condiment. Great on meat, chicken and fish and would be

a wonderful topping for pasta. Kind of like fajita vegetables, but with a more mediterranean


3 cloves garlic, minced

1/2 teaspoon anchovy paste

1 small red onion, halved and thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

3/4 teaspoon kosher salt

1/2 cup chopped green olives with pimentos

2 tablespoons white balsamic vinegar

2 tablespoons capers, drained

1 teaspoon shopped fresh oregano

Heat a large skillet over medium high heat and add the garlic, onions and anchovy paste. Stir to

combine for about a minute. Add red and yellow peppers and salt and stir to combine. reduce

heat slightly and stir occasionally until soft and caramelized, about 15 minutes. Add the olives,

vinegar, capers and oregano. Stir to combine and warm through, about a minute.

Serve at room temperature.

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