Red Pepper Chutney
I’m a freak for sweet-and-sour flavors and an admitted chile-head. That’s why I like Southeast Asian food so much, but the same combination of flavors characterizes food from other places, such as this rustic Italian-inspired chutney. I first made it when I was looking for single-serving appetizers: something small to calm my raging appetite (what I like to call “hanger”) while I’m cooking. This flavor-packed condiment does the trick, particularly when served on top of good ricotta on toast. But it can also be one of those condiments that you keep around as the basis for main courses. Toss it in hot pasta, slather it on Three-Pepper Pizza with Goat Cheese (page 118), or use it to top Low, Slow, and Custardy Eggs (page 30) or Shrimp and Potato Chip Tortilla (page 35). I got the idea from the fabulous A16: Food + Wine, by Nate Appleman and Shelley Lindgren, but kicked it up by adding a poblano pepper, plus more red pepper flakes and garlic, and balanced it out with a little sugar.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Preheat the broiler with the rack set 4 to 5 inches from the element or flame. Line a large baking sheet with aluminum foil.
Step 2
Split the bell peppers and poblano pepper through the stems and lay them cut sides down on the prepared baking sheet. Broil for a few minutes, then turn the sheet front to back and broil for a few more minutes, until the peppers are completely charred. Remove from the broiler, and let them cool on the baking sheet. When the peppers are cool enough to handle, slip off and discard the peels, stems, cores, and seeds. (Resist the temptation to do any of this under running water, or the flavor will be lost.) Tear or cut the peppers into roughly equal strips about 1/2 inch wide.
Step 3
Heat the oil in a large skillet over medium heat. Use paper towels to pat dry the capers. Add them to the hot oil and fry until they bloom and start to become crisp, 2 to 4 minutes. Add the tomato paste (be careful of splatters) and cook, stirring, until it darkens in color, about 2 minutes. Add the shallots, garlic, fennel, red pepper flakes, and salt to taste. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Step 4
Add the vinegar and use a spatula to dislodge any browned bits from the bottom of the skillet, then stir in the sugar. Add the peppers and cook for a few minutes, stirring. Taste for seasoning, adding salt, vinegar, or sugar as needed.
Step 5
Serve the chutney warm or at room temperature. Or let it cool, then refrigerate in a tightly covered container for up to 2 weeks.
