Freezer Pepperonata Method (Makes 1 Quart or 4 Cups)
Having pepperonata in the freezer makes an easy beginning to a quick meal. Already sauteed, the peppers, onions and garlic are a one-step addition to your favorite dishes. This recipe, either fresh, or frozen and defrosted, may be served alone as a hot vegetable, tossed with pasta, added to a tomato sauce, or heated in a skillet with chunks of cooked Italian sausage.
Also see See You in December-Last of the Season Tomatoes & Peppers, Cajun/Creole-Style
Yield: 1 Quart (4 Cups)
Ingredients:
- 1/2 cup olive oil
- 2 cups coarsely chopped onions
- 6 cloves garlic, minced
- 2 pounds coarsely chopped bell peppers--stem, pith and seeds removed
- 2 teaspoons red wine vinegar
- 1 1/2 teaspoons Spicy Seasoning Salt, OR 1 teaspoon salt and 1/2 teaspoon black pepper
Preparation:
Heat the oil in a very large skillet or pan set over medium-low heat. Add the onions and garlic and cook, stirring frequently, for 5 minutes. Do not allow the garlic to brown. Add the bell peppers, toss to combine and cook, stirring often, for 5 minutes.
Add the vinegar, Spicy Seasoning Salt OR salt and black pepper and cook, stirring frequently, until softened but somewhat firm, up to 5 minutes. It is best if the peppers do not lose their color by becoming overcooked. Remove the pan from the heat, and set aside to cool completely.
Divide the cooled vegetables and any liquid among freezer containers or zip-style freezer bags, being sure to press out any air. Freeze for up to 6 months.
TIP: Do not add herbs or other flavorings to the pepperonata before freezing; otherwise you will limit the use of the pepperonata to a specific cuisine or dish. After defrosting, for Cajun or Creole dishes add any of the following according to your taste and the recipe you're making: thyme, marjoram, oregano, paprika, dry mustard, cayenne pepper and/or red pepper flakes (aka crushed red pepper).
BONUS IDEA: I retested this recipe again yesterday, as it had been a while since I last made it. I decided to include it in the snacks I served for my book club last night, but wanted to doctor it up a bit, which brings me to this bonus idea of yet something else you can do with the pepperonata, either just-made or frozen and defrosted.
I added (to half the pepperonata recipe) 1 16-ounce can of pitted black olives, drained; 4 ounces feta cheese, cut in small cubes; a small jar of roasted, chopped red peppers and 1 tablespoon Balsamic vinegar.
It took me about 5 minutes to make this nameless dish (okay, let's call it Creole Peppers for those of you who have to have a name for it), and everyone loved it and asked for the recipe. Considering that there are three chefs in our book group, that is a testemonial to how good the pepperonata is.
I also served my Spicy Cajun Pecans, but watch for that in November when I start writing about "Gifts for the Holidays."
See the following links for more information about various types and uses of fresh peppers: