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Instructions |
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Wash, core and seed peppers. Cut into finger sized strips.
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Fill a deep saute pan with vegetable oil. (Sunflower is best but you can use 2 parts sunflower and one part olive oil.) Heat the oil to boiling (medium high flame).
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Put the peppers into the boiling oil and cook, covered, for about 10 minutes. Remove cover, continue to cook letting the water from the peppers evaporate. Turn the peppers once or twice so they cook evenly. Watch them closely so they do not blacken.
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Peppers are done when they are golden. Using a slotted spoon, remove from oil and put on paper towels to drain. Blot lightly. Sprinkle lightly with salt and serve with bread.
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Suggestions |
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good as leftovers in pasta and omelettes
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Originally Submitted
6/13/2003
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