Two olive Trees
Sautéed Spicy Peppers with Basil Vinaigrette
Serves 4
4Tbl ultra-premium fresh oil (in season)
1 medium red onion
1 garlic clove peeled and left whole
4 banana frying peppers, cored, seeded & cut into ½” strips
2 red bell peppers, cored, seeded & cut into ½” strips
2 yellow bell peppers, cored, seeded & cut into ½” strips
2 large jalapeno peppers, cored, seed and cut into ½” strips
1 recipe Basil Vinaigrette
In a 10-12” sauté pan, heat the olive oil over medium-high heat until smoking. Add the onion and garlic and sauté until softened 4-5 minutes. Add all of the peppers and shaking regularly, cook until quite soft yet still retaining individual texture 10-12 minutes. Transfer to a large mixing bowl and allow to cool.
Pour the basil vinaigrette over the cooled peppers and toss gently with your hands being careful not to break up the peppers. Serve at room temperature.
Basil Vinaigrette: 3 Tbl of Traditional two olive trees balsamic vinegar; 6 Tbl of two olive trees basil olive oil, salt & peppers. In a small mixing bowl combine the vinegar & oil. Season with salt & pepper. Makes ½ cup.