Marinated Peppers

1 large red bell pepper, roasted and julienne
1 large yellow bell pepper, roasted and julienne
1 large poblano chili roasted and julienne (or chili of choice with heat)
Red onion sliced very thin
Your favorite Olive Oil
Your favorite Vinegar to taste Herbs of choice–preferably fresh. Oregano, thyme, basil, rosemary.

The key to this recipe is using the amount of ingredients that suit your palate. Pick ripe, firm peppers and roast at Erickson Ranch. Rinse the blackened skin from the peppers under running water. Combine all ingredients in a mixing bowl. Allow to marinate for several hours.

Serving Suggestions: Great as an appetizer on a thin slice of sourdough bread. Can be used on chicken or added to sandwich of choice.