As background, let me just say that Lisa, an incredibly gifted gardener, has the greenest thumb I've ever seen. She has been watching me salivate over her home-grown vegetables for decades -- her fresh-picked corn will forever turn you off any you get from the market! So of course, with no time for harvesting before their early morning departure, during the long journey down Interstate 5 Lisa and Jack felt compelled to make a little detour and pick up these gorgeous banana peppers from a Central Valley farm stand, just for me.
They also picked up this very questionable jar. (I can only blame Jack for this one!)
First I rinse, seed, and slice six peppers into tiny rounds.
Then I peel and dice two juicy tomatoes, and I sprinkle a bit of salt on them.
Next, I heat up 2 tablespoons of good quality extra virgin olive oil and saute the peppers on a medium heat, stirring often, for about 3 minutes.
I then add the tomatoes and cook for an additional 3 minutes until the tomatoes and peppers are softened. Next I add a touch of white vinegar (about 1/4 teaspoon) and just a tiny pinch of sugar. Finally, I add a bit of salt and pepper to taste.
These peppers are delicious served as a side dish, either room temperature or chilled, and will keep in the refrigerator for several days. Enjoy!