Why This Recipe Works
Red and yellow peppers are the best choices for a peperonata recipe because of their natural sweetness; tasters found green peppers to have a bitter, off-putting flavor. We found that cutting the peppers thin was well worth the effort. The thin slices cooked down to a soft, velvety consistency while bigger slices still maintained some crunch after lengthy cooking and marred the smooth texture of the sauce. Tasters found peporanata cooked for hours over a low flame to be too soft—like a confit or jam—so we chose a faster cooking method, starting the peppers and onions over high heat, wilting them quickly and increasing their sweetness.