Sweet meets its match
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
Sometimes the greatest recipes are those that simply fall into place. Such is the case of this sweet-and-sour red bell pepper side dish, the brainchild of Evan and Sarah Rich, chefs and owners of San Francisco's newly opened Rich Table. Gleaned from the fortuitous proximity of a sweet-pepper purveyor and a honey stand at the farmers' market, this full-flavored dish is like a gentler version of Italian agrodolce. The menu at Rich Table shifts constantly, but this inspired relish will be a stalwart in our late-summer kitchen.
Sweet-and-Sour Peppers with Basil
Yield: Serves 4
Cook Time: 5 minutes
¼ cup honey
¼ cup sherry vinegar
1 teaspoon kosher salt, plus more to finish
2 teaspoons extra-virgin olive oil, divided
1 pound sweet Italian peppers, such as Jimmy Nardello's (about 8 small peppers) or 2 red bell peppers, seeded and coarsely chopped
¼ cup fresh basil leaves, torn into large pieces