Recipe:
3 Italian long hots (seeds removed cut into 1/4” strips)
6 bell peppers (seeds removed cut into 1/4” strips)
1 red onion (julienned)
3 cloves garlic (sliced)
3 tomatoes (diced)
2 tbs oregano (rough chopped)
1/4 cup capers
1/4 cup EVOO + 3 Tbs
1/4 cup red wine vinegar
Salt and pepper to taste
In a large pan heat the 1/4 cup EVOO and sauté peppers onion and garlic over medium high heat until they begin to soften (about 5 minutes). Add tomatoes oregano and garlic and continue to sauté for 5 more minutes. Add vinegar and cook on medium low for about 15 to 20 minutes until peppers are still slightly crisp. Season with salt and pepper to taste turn heat off. Dress with 3 more tbs EVOO and serve with crusty bread.
