Onion, Pepper, and Garlic Confit

This is really a play on the classic confit d’ail, or preserved garlic (find that recipe here). It’s a simple recipe that–especially in the case of these peppers–really packs a punch. What it boils down to (yes, the pun was intended) is that you slowly poach the vegetables in olive oil until soft as butterContinue reading “Onion, Pepper, and Garlic Confit”