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|Recipe contributed by Dennis De Klerk
- 8-10 Cubanelle peppers - green to reddish green
- 2-3 tbsp extra virgin olive oil
- 3 Cloves Garlic halved
- 1/2 cup white vinegar
- 3/4 cup water
- 4 tablespoons sugar
- 1/2 teaspoon Crushed red pepper flakes
Remove cap and seeds from peppers, slice top to bottom and cut into 1-2 inch pieces. Heat oil over medium high heat in a large sauté pan. Add peppers and crushed red pepper. Fry, tossing occasionally, until a bit of brown fond forms on bottom of pan - about 7 minutes. Add garlic and sauté one more minute. Meanwhile mix vinegar, water and sugar in a bowl. Add to peppers and allow mixture to come to a boil. Salt to taste, stir and allow to cool. Place peppers and marinade in a bowl (or jar) with tight fitting lid and refrigerate. When ready to serve let peppers come to room temperature to disperse any congealed olive oil. These are good along side grilled meats, roasted pork or on a steak sandwich. Serves 6-8.
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