Tex-Mex Peperonata

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil

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


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