Peperonata

Wash, stem and seed the peppers. Cut them in julienne fashion or in squares (this is really up to you, I like the long strings). Peel the onion and slice thinly.

In a deep frying pan over moderate-high flame, melt the butter and olive oil together for about 2-3 minutes just to the point where the butter is foamy (don’t let the butter burn).

Add the onions and peppers. Add a bit of salt and pepper at this point and cook another 2-3 minutes. Pour in the lime juice, stir and cover. This will help sweat the peppers and coat them with the acidity of the lime juice. Leave for about 2-3 minutes.

Uncover, add the sugar and stir. At this point, you can see a bit of sauce at the bottom of the pan. If the dish is a bit dry, you can add a bit more olive oil and butter. (About 1 tablespoon of each). Lower the heat to low flame and cook until the peppers are soft, about 12 minutes or so.

The last step is to add your choice of herbs to the cooked peperonata. I always tend to use basil or thyme which pairs nicely with the freshness of the lime. I also add the lime zest as well at this stage.

Pour into a serving platter, and set aside. The dish is usually served lukewarm.