Saturday, December 30, 2006
Six Garlic Peppers
Looking for something easy and colorful to serve your friends and family while ringing in the New Year? Try fajitas. Get a bunch of tortillas; chop some lettuces, tomatoes, and avocado; buy a jar of salsa; grill a bunch of chicken breasts, hamburger meat, and/or steak; and fry up a heap of red, green, and yellow bell peppers. Have everyone else bring the beer!Today’s Lunch
Three Pepper Sauté
Red, green, and yellow peppers; two of each
3 bulbs of chopped garlic
1/4 cup olive oil
2 tbsp balsamic vinegar
Wash the peppers and cut off their tops. Remove the stem from the removed tops and cop the resulting ring into slices. Clean the seeds out from the peppers shells and slice the lengthwise. Heat the oil on medium in a large skillet add garlic and cook for 2 minutes. Add peppers and toss with oil and garlic, cover and cook for about 10 minutes until the peppers are tender stirring occasionally. Remove the cover and add vinegar. Cook for another five minutes with the lid off, stirring occasionally. Serves 12!
