Warm Pickled Peppers

• 2 cups water
• 1/2 cup red-wine
• vinegar.
• olive oil.
• bay leaves
• pinch of oregano
• salt
• peppers.

1. Bring 2 cups water, 1/2 cup red-wine vinegar, olive oil, bay leaves, a pinch of oregano and salt to a boil.
2. Add peppers and cook for 1 minute; turn of heat, cover and let stand for 10 minutes.
3. Drain before serving.

water, redwine, vinegar, olive oil, bay leaves, oregano, salt, peppers

Taken from cooking.nytimes.com/recipes/12615 (may not work)