The Market is full of beautiful colorful peppers, both sweet and hot varieties. Here are a couple of recipes that make a great accompaniment to anything from bread to meat and more. They’re just the added bit of zest you need to pep up your dinner plate this fall!

Added Bonus: Artisano’s is bringing the pepper roaster this Saturday, Oct. 2nd. Pick up some roasted peppers to add to soups, stews, and chilis!

Sweet and Sour Peperonata

adapted from a recipe by Andy Baraghani for bon appetit

Ingredients:

  • ½ cup olive oil
  • 4 garlic cloves, thinly sliced
  • 2 onions, thinly sliced
  • 2 sweet peppers (preferably red and/or orange), thinly sliced
  • 4 sprigs marjoram (or 3 sprigs of oregano)
  • 2 bay leaves
  • ¼ cup golden raisins (optional)
  • sliced mushrooms (optional)
  • 2 tablespoons red wine vinegar
  • Salt

Directions:

  1. Heat oil in a large saucepan over medium. Add garlic and cook, stirring occasionally, until light golden, about 2 minutes. Add onions, peppers, marjoram, and bay leaves and cook, stirring occasionally, until onions and peppers are beginning to soften, 6–8 minutes.
  2. Stir in raisins, if using, and cook, reducing heat if needed to prevent browning, until onions and peppers are very soft, 20–25 minutes. Stir in vinegar; season with salt. Makes about 3 cups.

Do Ahead: Peperonata can be made 1 week ahead. Let cool; cover and chill.

Peperonata can be served with crusty bread, as a sauce on pasta, spooned onto polenta, or as a sauce over grilled meats. I like to do mine with mushrooms & capers and serve it over grilled steak. YUM!

Hot Pepper Relish Recipe

recipe by Mike Hultquist for Chili Pepper Madness

Ingredients:

  • 3 cups chopped hot peppers*
  • 3/4 cup white wine vinegar
  • 1/2 cup sugar
  • 2 cloves garlic chopped
  • 1/2 small onion chopped
  • 2 teaspoons yellow mustard seed
  • Salt to taste

Directions:

  1. Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
  2. Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
  3. Add to a jar and allow to cool. Makes 8 servings.

* You can use a mix of peppers to your taste for heat, anywhere from mild bells to super hots. A mixture of sweet and hot varieties makes for a rich and complex flavor. Keep the thickness of the peppers about the same so the overall consistency is even.

Hot pepper relish is delicious with cheeses, with breads, as an accompaniment to meats, or with eggs.

Check our recipe archive for more Pleasing Pepper Recipes.