Sweet and Sour Peppers (Peperoni in Agrodolce)

Steps

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1. 1
   Select a mix of colored peppers. Clean them and remove the stem ends. Carefully remove the internal seeds and white fibrous parts to improve the final taste and digestibility.
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2. 2
   Slice the peppers into strips or wide slices of your preferred size. There is no need to cut them too small.
   ▶ ≈1:30
3. 3
   Pour a generous amount of olive oil into a heavy pan and heat on medium-high. Add the whole unpeeled garlic cloves. When the oil begins to bubble slightly, add the sliced peppers and a small pinch of salt.
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4. 4
   Cook over medium to medium-low heat for about 20 minutes, stirring occasionally, until the peppers become very tender. The salt helps draw out the peppers' liquid and aids in cooking.
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5. 5
   The peppers should now be very soft and almost fully cooked. Taste and add more salt if needed.
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6. 6
   Add the brown sugar and let it dissolve and caramelize lightly among the peppers. Stir continuously to distribute evenly.
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7. 7
   Lower the heat to minimum and add the apple cider vinegar. Continue cooking for 5 to 15 minutes depending on your preferred texture—5 minutes if you want the peppers to retain some firmness, 10 to 15 minutes for a softer result.
   ▶ ≈5:36
8. 8
   Transfer the cooked peppers along with all the cooking liquid to a serving dish. If you have fresh basil, tear it into pieces and scatter over the top. Allow to cool to room temperature.
   ▶ ≈6:30
9. 9
   Let rest for a few hours or overnight before serving. The flavors will harmonize further and deepen. Serve at room temperature or chilled, alongside bread, roasted meats, or aged cheese.
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