Sauteed Spicy Peppers Vinaigrette

Sauteed Spicy Peppers Vinaigrette Ingredients

4 tb Virgin olive oil	2 lg Jalapeno peppers; julienned
1 md Red onion; thinly sliced	3 tb Balsamic vinegar
1 Clove garlic; whole	2 tb Fresh marjoram leaves;
4 Italian frying peppers	6 tb Extra virgin olive oil
2 Sweet red bell peppers,	Salt and pepper to taste
2 Sweet yellow peppers; in

Instructions for Sauteed Spicy Peppers Vinaigrette

In a 10-inch to 12-inch saute 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. Yield: 4 servings as antipasto Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST) From: Sue

Main Ingredient: PepperCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Extra Virgin Olive Oil	Garlic	Jalapeno
Marjoram	Olive Oil	Red Bell Pepper	Red Onion

for flavor and categorization

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