This recipe for roasted peppers with pickled onions is a delightful twist on a classic dish passed down from my mother. It has always been one of my go-to side dishes, almost like a condiment, and I am excited to share it with all of you. This dish is paleo, gluten-free, Whole30, and vegan-friendly.
This versatile dish can be enjoyed at any time and will last for several days. The aroma of the roasted peppers fills the house, making it a perfect weekend afternoon activity.
While my mother traditionally finishes the dish with sautéed onions and garlic, I prefer the bold flavor of raw pickled onions and the added crunch they provide to the tender, sweet peppers.
You can serve this dish as a side or condiment with a variety of dishes such as steak, fish, eggs, or Mexican lettuce cups. To make a larger batch, simply double the ingredients and store the leftovers in an airtight container in the fridge for up to a week.