1 1/2 pounds pepperoni, minced by hand or in a food processor
1/2 cup minced red onion
1/4 cup small diced pickled cherry peppers
3 roasted red bell peppers, cut into a small dice
1/2 cup apple cider vinegar
1/4 cup packed brown sugar
1 tablespoon dried oregano leaves
Steps:
Place the pepperoni in a medium heavy-bottomed skillet and cook, stirring occasionally, until the fat begins to render and the pepperoni begins to crisp, about 5 minutes. Strain the pepperoni and reserve 2 tablespoons of the rendered fat in the skillet.
Add the onions to the skillet and sauté, stirring often, over high heat until translucent, about 2 to 3 minutes. Add the cherry peppers, roasted red peppers and pepperoni and cook, stirring occasionally, for about 5 minutes until everything is incorporated.
Stir in the vinegar, brown sugar and oregano and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the mixture is dark, caramelized and syrupy, 20 to 30 minutes.
Cool completely, then transfer to an airtight container and refrigerate for up to 3 weeks. Use as a topping on your favorite grilled cheese or pizza. It's also great on hot dogs and cheese plates.
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