Sauteed Piquillos

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 teaspoons peeled and slivered garlic
• 8 to 12 piquillo peppers, cut into strips
• Salt and freshly ground black pepper to taste
• Sherry vinegar (optional)

1. Place olive oil in a large skillet, turn heat to medium-low, and add garlic.
2. Cook, shaking pan occasionally, until garlic turns light brown, about 5 minutes.
3. Add peppers, and turn heat to medium.
4. Cook, shaking pan, until peppers just begin to change color on bottom; turn, and repeat.
5. Season to taste, and serve hot or at room temperature, drizzled, if you like, with a little more olive oil and sherry vinegar.

extra virgin olive oil, garlic, piquillo peppers, salt, sherry vinegar

Taken from cooking.nytimes.com/recipes/8596 (may not work)