Chile Corn and Peppers


1 tsp Vegetable oil, 1/2 cup Onion, chopped 2 cup Whole-kernel corn OR, 1 pkt (10 oz)whole-kernel, thawed 1 sm Red bell pepper, diced 1 sm Green bell pepper, diced 1/2 tsp Hot dried chile pepper, 1/4 cup Tarragon vinegar OR, 1/4 cup White wine vinegar,


* In a large, non-stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through.


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