2 lg. or 3 med. green peppers
3 tbsp. olive oil
3 tbsp. wine vinegar
1/4 tsp. hot pepper sauce
1/2 tsp. salt

To peel peppers, place on a fork, hold over moderately high flame of gas burner. Turn until they are black all over. Cool under running water and rub off outer charred skin. Cut peppers in thin slices, discarding seeds. Add oil, vinegar, pepper sauce and salt. Marinate 30 minutes at room temperature.