Directions:
- Cut peppers lengthwise into 1/2 inch thick strips.
- Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoon salt. Cook, stirring, until wilted, 10 to 15 minutes.
- Add vinegar, sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.
- Cooks' Notes: Peppers can be made up to 2 days ahead kept covered and chilled. Bring to room temperature or heat, covered, in a 350°F oven for 20 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.99 Kcal (347 kJ) | ||
| Calories from fat | 62.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 11% | |
|---|---|---|---|
| Sodium | 2.9mg | 0% | |
| Potassium | 54.71mg | 1% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 0.56g | 2% | |
| Vitamin C | 44.5mg | 74% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 18.9mg | 105% | |
| Calcium | 3.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 104.48 Kcal (437 kJ) | ||
| Calories from fat | 79.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.81g | 11% | |
|---|---|---|---|
| Sodium | 3.65mg | 0% | |
| Potassium | 68.87mg | 1% | |
| Total Carbs | 5.31g | 1% | |
| Sugars | 4.56g | 15% | |
| Dietary Fiber | 0.7g | 2% | |
| Vitamin C | 56.1mg | 74% | |
| Vitamin A | 1.4mg | 37% | |
| Iron | 23.8mg | 105% | |
| Calcium | 3.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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