Recipe courtesy of Mary Sue Milliken and Susan Feniger
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6 servings as a cocktail snack



In a large cast iron skillet heat 2 tablespoons of the oil over medium heat. 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. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.

Cook's Note

If you can't find small mild chiles, use Anaheims, cut into long, thick strips.

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