I really don’t like wasting food. I try to use everything, and if I can’t use it, then I offer it to the chickens. Or sometimes the dog. She loves grapes and kale. And apples.
So when I opened my refrigerator this past week to discover 3 red peppers in a sleeve, 2 loose on the shelf, 1 down in the drawer, and a green pepper alongside, then here’s what I did to keep from finding bunches of nasty old peppers in the refrigerator next week.
The magic of this recipe is in its simplicity. The peppers stand out on their own, with almost nothing, not even salt and pepper, to detract from their brightness. The contrast between the sweet peppers and sour vinegar makes a magically wonderful and stimulating flavor.
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2-3 T olive oil
5-8 red peppers (rinsed, seeded, and sliced into strips)
1/4 cup vinegar (white or cider)
Heat olive oil in a large pan until quite hot, and then slide in a cutting board’s worth of peppers. A few remaining seeds will be fine, and even contribute to the visual appeal. Stir intermittently, for approximately 15-20 minutes, until the peppers are softening and just beginning to acquire some dark spots. Remove the pan from the heat, and pour in the vinegar. Stir to combine, and allow the pan to rest for 10 minutes. Store the peppers in the refrigerator in large glass jars. They should last at least a week.
Eat this salad hot, cold, straight, or spooned over fish, or chicken, or a bed of lettuce. I’ve taken some to work every day this week. And it was very good.
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