Categories: Condiment, Preserve 
      Yield: 1 servings 
  
      3 lb Red bell peppers; (12 mediu       1/2 c  Fresh ginger; coarsely grat 
           -m to large peppers)                     -ed 
    1/2    Unsalted butter; (4 tablesp              Grated zest of 3 oranges 
           -oons)                            3/4 c  Fresh orange juice 
    1/2 c  Extra-virgin olive oil              3 tb Sugar 
     10    Cl Garlic; minced (about 3 r        2 ts Freshly ground black pepper 
           -nded tablespoons)              
  
  1.  Core and seed the peppers, and cut them into 1/4-inch wide lengthwise 
  strips (you should have 12 cups). 2. Heat the butter and oil in a heavy 
  flameproof casserole.  Add the garlic and ginger, and cook over low heat 
  for 5 minutes.  Add the peppers, and stir well to coat. 3. Mix in the 
  orange zest, juice, sugar and pepper.  Stir gently and cover. Cook over 
  medium-low heat, stirring occasionally, until the peppers are wilted and 
  their skins are soft, 25 minutes. 4. Remove the cover and continue cooking 
  over low heat, stirring frequently, until most of the liquid has 
  evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps, 
  covered tightly, in the refrigerator for up to 4 days. Makes 4 cups. 
  Authors' note:  This is a slightlyb swet condiment with a bite to it. Great 
  served with grilled chicken or bef, sausages, lamb, on a sandwich, in a 
  potato, or with game.  Try to always have some on hand--it's addictive. 
  Source: The New Basics Cookbook