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Onion and Pepper Confit

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“From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Roasted Lamb Loin With Garlic and Thyme, the recipe for which is posted separately.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the olive oil in a large sauté pan over high heat.
  2. Add the onions, bell peppers, and garlic.
  3. Sauté until they are soft and golden, about 10 minutes.
  4. Cover and reduce the heat to medium.
  5. Cook, stirring occasionally, until very soft, about 45 minutes.
  6. Drain and season with salt and pepper to taste.

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