3 lb Red bell peppers; (12 mediu

           -m to large peppers)
    1/2    Unsalted butter; (4 tablesp

           -oons)
    1/2 c  Extra-virgin olive oil

     10    Cl Garlic; minced (about 3 r

           -nded tablespoons)
    1/2 c  Fresh ginger; coarsely grat

           -ed
           Grated zest of 3 oranges
    3/4 c  Fresh orange juice

      3 tb Sugar

      2 ts Freshly ground black pepper

  1.  Core and seed the peppers, and cut them into 1/4-inch wide lengthwise

  strips (you should have 12 cups). 2. Heat the butter and oil in a heavy
  flameproof casserole.  Add the garlic and ginger, and cook over low heat
  for 5 minutes.  Add the peppers, and stir well to coat. 3. Mix in the
  orange zest, juice, sugar and pepper.  Stir gently and cover. Cook over
  medium-low heat, stirring occasionally, until the peppers are wilted and
  their skins are soft, 25 minutes. 4. Remove the cover and continue cooking
  over low heat, stirring frequently, until most of the liquid has
  evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps,
  covered tightly, in the refrigerator for up to 4 days. Makes 4 cups.
  Authors' note:  This is a slightlyb swet condiment with a bite to it. Great
  served with grilled chicken or bef, sausages, lamb, on a sandwich, in a
  potato, or with game.  Try to always have some on hand--it's addictive.
  Source: The New Basics Cookbook