Tex-Mex Peperonata

• 2 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 2 jalapenos, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 cup beer or chicken stock
• Handful fresh cilantro leaves, chopped, for garnish

1. Heat the extra-virgin olive oil in a skillet over medium-high heat.
2. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste.
3. Saute the onion mixture until crisp-tender, 5 to 6 minutes.
4. Stir in the tomato paste, cook 2 minutes.
5. Add the beer or stock and stir for 1 to 2 minutes more.
6. Transfer to a serving bowl or platter, garnish with cilantro and serve.

extravirgin olive oil, red onion, jalapenos, red bell pepper, green bell pepper, garlic, kosher salt, tomato paste, chicken, handful fresh cilantro

Taken from www.foodnetwork.com/recipes/rachael-ray/tex-mex-peperonata-recipe.html (may not work)