Pepper Sauce

  • 6 medium-sized sweet peppers
  • 4 Tablespoons olive oil
  • 1 large clove of garlic, crushed
  • 1/2  teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried basil
  • lots of fresh black pepper
  • 1/2 teaspoon crushed red (hot) pepper
  • 4 tablespoons red wine vinegar
  1. Cut the peppers in half lengthwise. Remove seeds and stems. Slice peppers into thin strips. Set aside.
  2. In a large, heavy skillet, begin cooking the crushed garlic in the olive oil, with salt, pepper, and herbs — over a medium flame. Do this for only about 1 minute.
  3. Add the peppers, and sauté them until tender but not mushy (5-8 minutes).
  4. Remove from heat; stir in the vinegar. Toss with hot, drained pasta as soon as possible
  • The sauce cooks in about the time it takes to cook the pasta. Start the water boiling first.
  • Sauce for 1 pound of pasta — 6 servings. (Your mileage may vary.)
  • Another favorite of Steve and Nancy’s — and we use a mixture of whatever peppers come from the garden, so it sometimes is pretty tangy.
  • The picture of the page shows how much we’ve used the recipe and its complement Marinated Tomato Sauce.
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