Piquant Bell Peppers

1. 1

   Cut peppers lengthwise into 1/2 inch thick strips.

2. 2

   Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoon salt. Cook, stirring, until wilted, 10 to 15 minutes.

3. 3

   Add vinegar, sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.