Peperonata with Roasted Bell Peppers | America's Test Kitchen

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 small onion, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 4 garlic cloves, minced to paste
• 1 1/2 cups roasted bell peppers, cut into 1/2-inch pieces
• 1/3 cup golden raisins
• 1/4 cup capers, rinsed
• 1/4 cup chopped fresh parsley
• 3 tablespoons red wine vinegar
• Pinch cayenne pepper