Delicious served on crackers or crostini, meaning little toasts, if you feel like doing a little extra work.
· 2 yellow bell peppers
· 2 red bell peppers
· 1/4 cup olive oil
· 2 garlic cloves
· 2 Tbsp. salt packed capers*
· 1 Tbsp. tomato paste
· 1/2 onion, diced
· 1/2 tsp. dried red chile flakes
· 1/2 tsp salt
· 2 Tbsp. red wine vinegar
· chopped parsley, about 1/4 cup
Put the oven on broil. Cut tops off peppers, cut peppers in half and remove seeds. Lay a piece of foil on a baking sheet and lay peppers (including the tops) on sheet, skin side up. Broil until skin blackens. Place peppers in paper bag and let steam. Remove and let cool. Skins should slip off. Chop peppers into small pieces.
Heat the olive oil in a large skillet. Rinse the salt off the capers and dry capers. Add the capers to the oil and fry for about one minute over medium heat. Stir in the tomato paste and cook for a couple of minutes and then add onion, chile flakes and salt and cook, stirring, for about 5 minutes.
Add the vinegar to the pan and deglaze, scraping up any brown bits from the bottom of the pan and then stir in the chopped peppers. Adjust seasoning for more salt or vinegar. Add parsley. Remove topping to a bowl and let cool. Do not refrigerate. Let sit at room temperature until ready to use.
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