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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 12 ounces whole onion or 11 ounces sliced, ready-cut onions (2 to 2 1/2 cups)
- 1 teaspoon olive oil
- 1 1/2 pounds red, yellow, orange and/ or purple peppers or 18 ounces sliced, ready-cut peppers (4 1/2 to 5 cups)
- 3 tablespoons sherry vinegar
- 1/4 teaspoon salt
- Freshly ground black pepper
Method
- Slice whole onion in processor.
- Heat nonstick skillet until it is very hot; reduce heat to medium high and add oil.
- When it is hot, add onions and saute while preparing peppers.
- Wash, trim and seed peppers; slice in food processor and add to onions, cooking for a couple of minutes until they begin to soften.
- Add vinegar, salt and pepper; cover and continue cooking over medium-low heat for about 10 minutes, until peppers are soft.
