Ingredients
- 6 tablespoons sherry vinegar
- 3 tablespoon granulated sugar
- 1 tablespoon extra-virgin olive oil (more as needed)
- 1 large shallot, finely chopped (about 3/4 cup)
- 1 serrano chile, seeded and minced
- 1 1/2 cups small-diced roasted red peppers (patted dry, 2 to 3 peppers)
- 1 1/2 teaspoon chopped fresh thyme
- Kosher salt and ground black pepper
How to Make
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Step 1: Mix the sherry vinegar and sugar in a small bowl until the sugar is dissolved.
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Step 2: Heat the oil in a saucepan over medium heat. Add the shallot, serrano, and a pinch of salt and cook, stirring occasionally, until the shallot is tender and translucent, 3 to 4 minutes.
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Step 3: Add the roasted red peppers and cook for 1 minute. Add the vinegar mixture and simmer until the liquid is mostly evaporated, 7 to 9 minutes. Stir in the thyme, season to taste with salt and pepper.
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Step 4: Cool to room temperature then refrigerate 24-48 hours.
We hope you enjoy this recipe!
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