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2 tablespoons olive oil
1 small red onion, thinly sliced
Large pinch salt
4 to 5 assorted sweet peppers, such as bell peppers, Italian peppers and poblanos
1 jalapeno or other hot pepper, slit lengthwise but left whole
1. In a heavy pan over medium-low heat, warm the oil. Add the onion and salt and cook, covered, until tender, 10 minutes.
2. Meanwhile, use a vegetable peeler to peel the peppers. (Peeling peppers is optional but makes for a silkier relish.) You can peel whole peppers if they are crisp and relatively smooth in contour, or you can cut them lengthwise into wide triangular strips and peel the strips. Discard the seeds and stems and thinly slice the peppers.
3. Add the sliced peppers and slit chile pepper to the pan and stir well. Continue to cook, covered, until the peppers are meltingly tender, about 30 minutes. Taste the mixture every 10 minutes or so and remove the hot chile when the spice level tastes right to you.
4. Add the anchovy to the pan if using and continue to cook, covered, for 5 minutes. Stir well, breaking up the anchovy and peppers. Let cool. Refrigerate for up to 1 week.
Notes: Using a mix of red and green peppers will provide a balance of sweet and grassy flavors. In place of or in addition to the chile pepper, you could add 2 whole peeled garlic cloves with the peppers, then remove them before serving.
This relish can be served warm or at room temperature. It’s great with aged goat cheese (postnatal), steak, roast chicken, eggs, rich fish, hummus and baba ghanoush, or as an addition to a tomato sauce or a topping for polenta.
If desired, mix in a very small amount of honey and a splash of red wine or cider vinegar to create a sweet and sour spread condiment.
Find out more about the recipe on Mom Appetit's blog.