Made with our Calivirgin Serrano Olive Oil
Servings: 4 | Prep Time: 5 min | Total Time: 20 min
- INGREDIENTS
- INSTRUCTIONS
- 1 pound sugar snap peas, strings removed
- 2 tablespoons Calivirgin Serrano Olive Oil
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 5-6 serrano peppers
- 2 tablespoons Calivinegar Red Wine Vinegar
- Heat large covered saucepot of salted water to boiling on high. Add sugar snap peas; cook 3 minutes or until almost tender. Drain well and transfer to bowl of ice water. Let cool completely and drain very well. Pat peas well.
- In a large skillet, heat Calivirgin Serrano Olive Oil, garlic and peppers on medium-low until garlic is golden, stirring frequently. Add peas and cook until just warm. Remove from heat, stir in Calivinegar Red Wine Vinegar and salt.
Serrano Olive Oil
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