10 ml olive oil 2 tsp
3 cloves garlic, finely chopped
1 jalapeno, seeded & chopped
3 red peppers, peeled, seeded & chopped into large chunks
3 yellow peppers, peeled, seeded & chopped into large chunks
3 green peppers, peeled, seeded & chopped into large chunks
30 ml balsamic vinegar 2 tbsp
30 ml salt & pepper to taste 2 tbsp
75 ml fresh basil, shredded 1/3 cup
In a large deep skillet; heat oil over medium heat. Add garlic and jalapeno. Cook, stirring, for 1 minute.
Add red, yellow and green peppers, combining well. Cook for 5 minutes or until peppers begin to wilt. Cover and cook for 10 to 15 minutes or until peppers are tender. Add a few spoonfuls of water if pan becomes too dry. Uncover and cook until any liquid in pan has evaporated.
Add balsamic vinegar. Bring to boil and cook for a few minutes. Add salt and pepper. Stir in basil. Serve over pasta, chicken or pork.
Serves 6