Tex-Mex Peperonata

Serve with Corny Polenta and Chili Lime Fish Fry.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 red onion, thinly sliced
  • 2 jalapenos, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 2 cloves garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 cup beer or chicken stock
  • Handful fresh cilantro leaves, chopped, for garnish


Heat the EVOO in a skillet over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Sauté the onion mixture until crisp-tender, 5-6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1-2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.

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