When I have a whole lot of peppers from the garden this time of year, I like to make jars and jars of this to have on hand all winter. We love it on sandwiches, pizza, quesadillas...
makes about 3 1/2 cups
6 tablespoons olive oil
2 tablespoons unsalted butter
4 cups coarsely chopped bell peppers ( a mix of colors is always nice! )
3 cups coarsely chopped yellow or Vidalia onion
freshly ground black pepper
Heat the oil and the butter in a large saucepan over medium heat. Add the peppers and onion, and cook, stirring occasionally, until very tender, about 45 minutes. Season with salt and pepper. Serve warm. This can be made ahead and reheated, and frozen and thawed and reheated.