2 Tbs. NapaStyle extra-virgin olive oil
1 lb. green bell peppers, halved, seeded and cut into 1 inch pieces
2 jalapenos, cut into ?û-inch slices
2 tsp. NapaStyle Gray salt, and more if needed
1 cup fresh tomato puree (peel, seed and puree one pound ripe tomatoes in a food processor)
Directions:
In a non-reactive saucepan, heat the oil.
When the oil is hot add the bell peppers, jalapenos, and gray salt.
Cook over medium-high heat for about 15 minutes or until the peppers are partially tender.
Stir from the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
Add the tomatoes, lower the heat to simmer and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers. Add additional salt if needed.
Serve warm or room temperature as an accompaniment to Bistecca alla Fiorentina, grilled flank steak or in the recipe for Damn Hot Pepper Corn Bread.
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