Peppers, Silky Sautéed

Wash peppers, quarter them lengthwise, and remove and discard seeds and membranes. Place in very large skillet and toss w 1/2 c vinegar and salt. Cover and cook over low flame until soft and tender (25 min) adjusting heat so peppers cook slowly. By the end of cooking time, most of the liquid will have evaporated. Do not increase heat or peppers will scorch. Transfer peppers to large platter. Return skillet to heat, increase to medium, and deglaze pan w final 3 T of vinegar, sing spatula to remove any flavorful bits. Add oil and heat just until warmed through, less than 1 min. Pour liquid over peppers, toss, and taste for seasoning. Cool at least 30 min.

Peppers, Red 6 about 2 lb
Vinegar 0.5c +3T red wine or balsamic
Salt 1 tsp sea
Olive Oil 0.25c EV