This is a departure from the traditional sauteing approach using oil. Patricia Wells gives a recipe in her book Trattoria that she credits to the owner of Al Forno, in which the unpeeled peppers are sauteed in red wine vinegar. I wanted to incorporate two flavors I love with red peppers, orange and sherry vinegar, and came up with the following recipe. Peeling the peppers makes them infinitely more silky and sublime then the original version, with no trace of bitterness. - Amber Olson

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