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Last of the Yakima Peppers” Peperonata




Source of Recipe


Fine Cooking.


List of Ingredients




1/2 cup extra-virgin olive oil; more for seasoning (about 5 Tbs.)
2 lb. (about 7) assorted mild to medium-hot fresh peppers, stemmed, seeded, and cut into 1/2-inch dice
1/2 lb. chanterelle, white button, or cremini mushrooms, cleaned, stems trimmed, and roughly chopped (to yield about 2 1/2 cups)
1/2 large yellow onion, roughly chopped (to yield 1 cup)
1 Tbs. minced garlic
1/4 cup pitted chopped Kalamata olives
1/4 cup pitted chopped green olives, such as Picholine or Lucques
1/4 cup finely chopped fresh flat-leaf parsley
3 Tbs. capers, drained and chopped
2 Tbs. red-wine vinegar; more for seasoning
1 1/2 tsp. anchovy paste
Kosher salt and freshly ground black pepper
Crackers, sliced baguette, or baguette toasts


Recipe



Heat the 1/2 cup olive oil in a 12-inch sauté pan or skillet over high heat. Add the peppers, mushrooms, and onion, and sauté, stirring frequently, until the liquid released by the vegetables evaporates and the vege-tables start to brown, 10 to 12 minutes.
Reduce the heat to medium. If the pan seems too dry, add a little more oil. Continue cooking until the onions are translucent and the peppers and mushrooms are extremely soft, about another 15 minutes. Add the garlic and sauté for 1 minute. Remove the pan from the heat and stir in the olives, parsley, capers, vinegar, and anchovy paste. Stir in more olive oil to make the peperonata moist and oily.
Season to taste with salt and pepper and add more vinegar if needed. Transfer the peperonata to a bowl and refrigerate or serve right away with crackers, sliced baguette, or baguette toasts.