Best 2 Tex Mex Peperonata Recipes

**Tex-Mex Peperonata: A Colorful Blend of Mexican and Italian Flavors**

Peperonata is a classic Italian dish made with bell peppers, onions, and tomatoes. This Tex-Mex version adds a south-of-the-border twist with the addition of chili peppers, cumin, and cilantro. The result is a vibrant and flavorful dish that can be served as a side dish, appetizer, or main course. This article features three different recipes for Tex-Mex peperonata: a classic version, a vegetarian version, and a spicy version. Each recipe includes step-by-step instructions and a list of ingredients, making it easy to create this delicious dish at home.

Check out the recipes below so you can choose the best recipe for yourself!

PEPERONATA

Peperonata image

Provided by Food Network Kitchen

Categories appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, smashed
3 fresh bay leaves
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
6 bell peppers (red, yellow and orange), cut into 2-inch pieces
1 cup dry white wine
1/2 bunch fresh basil, torn
2 teaspoons balsamic vinegar (preferably aged)

Steps:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

CHILI-LIME FISH FRY WITH TEX-MEX PEPERONATA

Chili-Lime Fish Fry with Tex-Mex Peperonata image

Categories Bread Fish Side Fry Lime

Yield serves 4

Number Of Ingredients 23

Ingredients

Peperonata
2 tablespoons EVOO (extra-virgin olive oil)
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 jalapeño peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Salt and pepper
2 tablespoons tomato paste
1 cup beer or chicken stock
A handful of fresh cilantro leaves, chopped
Chile-Lime Fish Fry
4 tilapia fillets
Salt and pepper
1 cup all-purpose flour
2 eggs
1 cup bread crumbs
2 limes
2 tablespoons chili powder, a couple palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
1/4 cup vegetable, canola, or safflower oil

Steps:

To prepare the peperonata, heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeño and bell peppers, and salt and pepper. Sauté until the peppers are crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more. Top with the cilantro and set aside.
Season the fish with salt and pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third. Season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in the flour, eggs, and seasoned bread crumbs.
Meanwhile, heat the oil in a large skillet over medium to medium-high heat. If the pan is not large enough to fry 4 fillets, heat the oven to 275°F and place a cooling rack on a rimmed baking sheet. As you fry the fish, transfer it to the rack in the hot oven to keep warm. Cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy. Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.

Tips:

For a sweeter peperonata, use ripe bell peppers. For a more savory dish, use a mix of ripe and unripe peppers.
To add a smoky flavor, roast the peppers over an open flame or under a broiler before slicing.
If you don't have a grill or broiler, you can roast the peppers in a hot oven.
Use a variety of colors of bell peppers to create a visually appealing dish.
Add other vegetables to the peperonata, such as zucchini, squash, or eggplant.
Season the peperonata with salt, pepper, and other herbs and spices to taste.
Serve the peperonata as a side dish or main course. It can also be used as a topping for tacos, burritos, or nachos.

Conclusion:

Peperonata is a versatile and delicious dish that can be enjoyed in many different ways. It is a great way to use up leftover vegetables and is a healthy and flavorful addition to any meal.