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1
Wash, stem and seed the peppers.
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2
Cut them in julienne fashion or in squares (this is really up to you, I like the long strings).
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3
Peel the onion and slice thinly.
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4
In a deep frying pan over moderate-high flame, melt the butter and olive oil together for about 2-3 minutes just to the point where the butter is foamy (dont let the butter burn).
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5
Add the onions and peppers.
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6
Add a bit of salt and pepper at this point and cook another 2-3 minutes.
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7
Pour in the lime juice, stir and cover.
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8
This will help sweat the peppers and coat them with the acidity of the lime juice.
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9
Leave for about 2-3 minutes.
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10
Uncover, add the sugar and stir.
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11
At this point, you can see a bit of sauce at the bottom of the pan.
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12
If the dish is a bit dry, you can add a bit more olive oil and butter.
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13
(About 1 tablespoon of each).
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14
Lower the heat to low flame and cook until the peppers are soft, about 12 minutes or so.
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15
The last step is to add your choice of herbs to the cooked peperonata.
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16
I always tend to use basil or thyme which pairs nicely with the freshness of the lime.
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17
I also add the lime zest as well at this stage.
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18
Pour into a serving platter, and set aside.
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19
The dish is usually served lukewarm.
