1 dried ancho chili pepper
3 tablespoons olive oil
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 banana peppers, thinly sliced
2 heaping tablespoons thinly sliced garlic cloves
1 cup seeded, sliced tomatoes
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
Soak chili pepper in warm water for 20 minutes. Pat dry, remove seeds and thinly slice.
Heat olive oil in a skillet over low heat. Add ancho chili, red, yellow and banana peppers and sauté for 20 minutes or until softened. Add garlic and tomatoes and cook another 10 minutes or until flavours come together. Add balsamic vinegar and season with salt and pepper. Remove from heat and pile onto a serving dish.