The perfect accompaniment to any steak

yields about 2 cups:

 

Ingredents:

  • 3 Large Sweet Onions
  • 3 Cloves of Garlic
  • 2 Sweet Red Pepper
  • 4 Jalapeño Peppers
  • 4 Banana Peppers
  • 1/4 cup of Balsamic Vinegar 
  • 3 tablespoons Olive Oil
  • 2 Tablespoons Kosher Salt
  • Fresh Black Pepper

This is a very simple side to make and tastes unbelievable when eaten with a steak. It can even be put on crusty toast slices for a different twist on a bruschetta.

Chop the garlic, and cut the onions and peppers into thin slices. Usually I take half of the hot peppers and remove the seeds and membranes, (that is what contains the most heat) but you can adjust this to the amount of heat you like. Removing half gives the side a nice combination of spicy and sweet.  

Once  everything is sliced, heat oil in a large sauce pot, toss in your onions, peppers and garlic. Add about 6 or 7 cranks of fresh black pepper and 2 tablespoons of Kosher salt. 

Cook on high heat for 45 minutes, stirring occasionally to prevent the mixture from burning. 

After 45 minutes, stir in balsamic vinegar and cook for an additional 5 minutes. Let cool, and place into an air tight tupperware container. Mixture can be refrigerated up to 2 weeks.

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