Great for sandwiches, potato salad, or just serving alongside a grilled dinner! Add hot peppers if desired.
2 teaspoons extra-virgin olive oil
4 medium red bell peppers, diced
1 medium red onion, diced
Coarse salt and ground pepper
1/2 cup red-wine vinegar
1/4 cup sugar
1 1/2 teaspoons white vinegar
In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.
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Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.