Green Pepper Sauce


  • 4 green peppers
  • 4 tablespoons corn oil
  • 1 clove garlic
  • ¼ pint dry white wine
  • ½ teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons wine vinegar
  • 2 tablespoons butter


Wash and seed green peppers; cut in very thin slices. Heat corn oil toss in garlic and cook until golden but not brown.

Remove garlic; add pepper slices and white wine, and cook slowly until tender, stirring frequently. Season with salt, freshly ground black pepper and vinegar. Keep warm, and just before serving, stir in 2 tablespoons butter. Excellent for all barbecued red meats.