Saturday, July 22, 2017

Warm Pickled Peppers

Source: Mark Bittman, NY Times Magazine, July 19, 2012


Bell peppers
Red-wine vinegar
Olive oil
Bay leaves


Bring 2 cups water, 1/2 cup red-wine vinegar, olive oil, bay leaves, a pinch of oregano and salt to a boil. Add peppers and cook for 1 minute; turn of heat, cover and let stand for 10 minutes. Drain before serving.

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