John Myers
Leo’s Peperonata
The perfect leo’s peperonata recipe with a picture and simple step-by-step instructions.
- 500 g Fresh peppers
- 2 Onions
- 2 Garlic cloves
- 3 tbsp Olive oil
- 250 g Tomatoes
- 1,5 tsp Balsamic vinegar
- 2 tsp Harissa paste / chilli spice
- Salt
- Wash and core the peppers and cut into fine strips. Peel the onions and Knofi and cut into thin slices, halve the onion rings again.
- Fry the onions and garlic in a braising pan in hot oil, add the paprika strips, season with salt and simmer over a low heat with the lid on for about 15 minutes.
- Pour boiling water over the tomatoes, quench, peel and chop them, add to the other vegetables in the pan, bring to the boil briefly. Season to taste with balsamic vinegar, salt and chilli paste and let simmer for another 15 minutes with the lid on.
- Then remove the lid and let the liquid thicken. Let it get cold in the fridge. Take out 30 minutes before eating, serve at room temperature.
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