Cosmic Rhino

Seriously, everyone needs to try this today. It may be my favorite new recipe of the year. My friend Jeff made it for us last month. He took leftover grassfed steak and did a quick pan fry–like fajitas. He served the steak with the pickled peppers below with corn tortillas. Fantastic.

Ingredients

• 3 red and 3 yellow peppers
• 2 cups white vinegar
• 1 cup apple vinegar
• 2 garlic
• 4 T sugar
• 1 T salt
• oregano

Instructions

• Pan roast peppers but keep firm. To pan roast, heat a skillet to medium-high heat, lightly brown each side and remove from pan.
• When the peppers have cooled, remove seeds and slice into strips.
• In a sauce pan, heat all the other ingredients above (vinegar, garlic, sugar, salt, oregano)
• Bring the vinegar mixture to a boil, then let it cool
• Soak the peppers in the vinegar mixture for 24 to 72 hours (24 hour minimum) and enjoy!