Sautéed Spicy Peppers Vinaigrette

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Sautéed Spicy Peppers Vinaigrette

 

4 tablespoons virgin olive oil

1 medium red onion, thinly sliced

1 garlic clove, whole

4 Italian frying peppers, banana shaped, whole

2 sweet red bell peppers, cored, seeded and cut 1/2 " strips

2 sweet yellow peppers, cored, seeded and cut 1/2 " strips

2 large jalapeno peppers, cored, seeded, julienned

3 tablespoons balsamic vinegar

2 tablespoons chopped fresh marjoram leaves

6 tablespoons extra-virgin olive oil

salt to taste

freshly ground black pepper to taste

 

In a 10-inch to 12-inch sauté pan over a medium-high flame, heat virgin olive

oil until smoking. Add onion and garlic clove until softened (about 4 to 5

minutes). Add all the peppers and, shaking regularly, cook until quite soft yet

still retaining individual texture (about 10 to 12 minutes). Remove from heat to

large mixing bowl and allow to cool.

In a small mixing bowl, combine balsamic vinegar, marjoram and extra-virgin

olive oil and season with salt and pepper. Pour this blend over cooled pepper

mixture and toss gently with hands, being careful not to break up the peppers.

Set aside for later use or serve as antipasto.

Makes 4 servings.

 

 

 

 

 

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