Chiles Salteados Estilo Los Arcos

• 1/4 cup olive oil
• 24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise
• 12 small, whole pepperoncini, or other small, mild chiles (see Note)
• 1 teaspoons salt
• 1 tablespoon freshly ground black pepper
• Sherry vinegar, for drizzling

1. In a large castiron skillet heat 2 tablespoons of the oil over medium heat.
2. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden.
3. Add the salt and pepper, toss to mix, and remove from the heat.
4. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.
5. Note: If you can't find small mild chiles, use Anaheims, cut into long, thick strips.

olive oil, pearl onions, pepperoncini, salt, freshly ground black pepper, sherry vinegar

Taken from www.foodnetwork.com/recipes/chiles-salteados-estilo-los-arcos-recipe.html (may not work)