4 Red Peppers 1/4 cup vinegar 1 tsp sugar 1/4 cup oil dash salt 2 cloves slivered garlic
Roast peppers whole in oven or barbeque brushed with oil. Cook until skins are dark & meat is soft. Cover cooked peppers so they sweat. Cool, then peal the skin off & tear into pieces. Mix vinegar, sugar, oil, salt & garlic. Marinate peppers in fridge.
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