Tex-mex peperonata

1) Heat the extra-virgin olive oil in a pan over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes.

2) Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more.

3) Transfer to a serving bowl or platter, garnish with coriander and serve.