Sauteed Piquillo Peppers

• 2 tablespoons extra virgin olive oil, or a little more
• 2 teaspoons slivered garlic
• 8 to 12 piquillo peppers, cut into strips
• Salt and black pepper to taste
• Sherry vinegar to taste, optional

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

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

Taken from www.epicurious.com/recipes/food/views/sauteed-piquillo-peppers-386159 (may not work)