Ingredients for 4-6:
- ¾ pound tiny green peppers (or pickling peppers)
- 3 tablespoons ITALICO Extra Virgin Olive Oil
- ½ cup water
- 1 teaspoon sea salt
- 1 tablespoon sugar
- 3 tablespoons REALE White Balsamic Vinegar 4 year old
- 1 medium red onion, sliced
Remove the stems from the pickling peppers or peel and core the green pepper. Cut the peppers into strips.
Place the pepper strips into a large, nonstick skillet or wok, then pour 1 tablespoon ITALICO Extra Virgin Olive Oil over the peppers, stirring to coat. Cook over moderate heat about 5 minutes, until lightly browned, stirring often.
Add ½ cup water, salt, sugar, and vinegar. Bring to a boil, then transfer the contents of the pan to a serving dish. Mix the onions into this, then drizzle with ULIVA Extra Virgin Olive Oil. Stir to distribute evenly, then allow to cool.