Sautéed Spicy Pepper Vinaigrette

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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4 Tbsp. virgin olive oil
1 medium red onion, thinly sliced
1 clove garlic, whole
4 cubanelle peppers, whole
2 sweet red bell peppers, cored, seeded and cut into 1/2
2 sweet yellow peppers, cored, and cut into 1/2″ strips
2 larage jalapeno peppers, cored, seeded and julienned
3 Tbsp. balsamic vinegar
2 Tbsp. chopped fresh marjoram leaves
6 Tbsp. extra virgin olive oil
salt and pepper to taste

In a 10″ to 12″ saute pan over medium high, heat the virgin olive oil until smoking. Add the onion and garlic clove, cook until softened (about 4 to 5 minutes). Add all the peppers and, shaking regularly, cook until they are quite soft yet still retaining their individual texture (about 10 to 12 minutes). Remove from the heat to a large mixing bowl and allow to cool.

In a small mixing bowl, combine the balsamic vinegar, marjoram and extra virgin olive oil, and season with salt and pepper. Pour this blend over the now cool pepper mixture and toss gently with your hands, being careful not to break up the peppers. Set aside for later use or serve as antipasto.

Yields 4 antipasto servings.