Ingredients

• 3 pounds (about 7) bell peppers, a combination of red, yellow and/or orange
• 1/4 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons sugar

Browse by ingredient

Instructions

1. Cut peppers lengthwise into 1/2 inch thick strips.
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. 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.