Stir-Fried Peppers With Chorizo

• 2 tablespoons extra-virgin olive oil
• 2 pounds chorizo (Spanish sausage) diced
• 2 large sweet red peppers, cored, seeded and cut in thin strips
• 2 large sweet yellow peppers, cored, seeded, and cut in thin strips
• 2 large green peppers, cored, seeded and cut in thin strips
• 2 tablespoons sherry wine vinegar
• 2 tablespoons finely chopped parsley

1. Heat the oil in a large, heavy skillet.
2. Add the chorizo and saute until lightly browned.
3. Remove the chorizo from the skillet, draining it well.
4. Add the pepper strips to the skillet and stir-fry until they have wilted, about five minutes.
5. Return the chorizo to the skillet and add the vinegar.
6. Mix well and transfer to a serving dish.
7. Sprinkle with parsley and serve as a side dish with an omelet, with grilled chicken or grilled shrimp.

extravirgin olive oil, chorizo, sweet red peppers, sweet yellow peppers, green peppers, sherry wine vinegar, parsley

Taken from cooking.nytimes.com/recipes/10536 (may not work)