Tex-mex peperonata

1

Ingredients

  • 30ml extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 2 jalapenos, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 1 green pepper, seeded and thinly sliced
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 30g tomato purée
  • 250ml beer or chicken stock
  • Handful fresh coriander leaves, chopped, for garnish

Use imperial measurements

Method

How to make Tex-mex peperonata

1) Heat the extra-virgin olive oil in a pan over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes.

2) Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more.

3) Transfer to a serving bowl or platter, garnish with coriander and serve.

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