Peppers and onions add flavor and color to any meal. Pluck them fresh from your garden for a delicious snack.
By Diana and Alex Hampo
My husband of almost 30 years is a retired executive chef. He never taught me to cook but for all these years he’s been barking (in a sweet way) orders. I’ll say “Alex, how do I…?” And he’ll give me the brilliant, no BS answer.
Onions and peppers? Sure, you throw them in a pan with some olive oil or butter…boom you’ve got sauteed peppers and onions. Nope. That’s not how it works.
First, slice all the peppers and onions into very thin slivers (chunks aren’t good). Take your time, make sure you’ve cleaned out the pepper’s membrane and the skin of the onion isn’t around.
Heat up some olive oil gently in a skillet then add the peppers and onions. Keep on stirring so everyone gets plenty of attention and they are evenly cooked. While they are sizzling away add salt, pepper and garlic.
When everybody is soft and lovely, when your kitchen smells like an old Italian grandma’s kitchen, throw in a splash of white wine and some Worcestershire sauce to deglaze your beautiful mess. Cook down this delicious skillet full of awesomeness until most of the liquid is gone.
If everything starts looking dry, or you want to make it richer and saucier, add a couple teaspoons of butter at the end. Butter, not margarine.
That’s how you make freaking amazing sauteed peppers and onions!
