1 teaspoon piment d’Espelette
3 medium red bell peppers (about 1 pound)
3 medium yellow bell peppers (about 1 pound)
¼ cup extra-virgin olive oil
6 garlic cloves, peeled and sliced finely
1 medium red onion, sliced finely
Salt and pepper
2 tablespoons honey
1 teaspoon piment d’Espelette pepper
1 teaspoon fresh thyme leaves
1 teaspoon sherry vinegar, plus more as needed
Preheat oven to broil.
Cut the stems of the peppers off, pull out the seeds and discard stems and seeds. Place peppers on a baking sheet lined with foil, drizzle with olive oil and broil until the skins are charred on all sides, about 2 to 6 minutes per side depending on how close they are to the broiler. Lower the oven to 375°F.
Place the hot peppers in a medium bowl and cover tightly with plastic wrap to steam, 10 to 15 minutes.
Uncover and let the peppers cool slightly. Meanwhile sauté the garlic and onions. Heat a large sauté pan fitted with a lid (if possible) over medium heat and add the olive oil. Once hot, add the sliced garlic and sauté, stirring constantly, until golden, about 1 ½ minutes. Stir in the onions, season with salt and pepper and sauté until soft and translucent, about 10 to 12 minutes.
While the onions are cooking, remove the skins from the charred peppers. Cut the peppers into ¼ inch strips.
Stir in the honey until dissolved in the onions. Add the espelette, sliced peppers, thyme and season with salt. Let cook, stirring often, for about 10 minutes.
Cover the pan with a lid or foil. Transfer to the oven and cook for 45 minutes, stirring every 15 minutes. Uncover and continue baking for another 15 minutes allowing the top to brown. Stir and season with additional salt and pepper if needed.