6 lg. green peppers, cored & cut into 1/4 inch strips
1/4 c. salad oil
Basil, garlic powder, salt & pepper to taste
(A little mild vinegar or lemon juice opt.)

Heat oil in a heavy skillet or Dutch oven. Add prepared peppers, about 2 cups at a time. Don't crowd. Fry until limp. Remove with a slatted spoon to another container. Fry all the peppers in this way. When all are fried, add seasonings and stir well. Chill and serve as a relish.

This recipe was introduced to my family when I was a child, by my father. He was born in Bulgaria. He would usually add a couple of hot peppers, which I omit.