Peppers: Capsaicin, which gives peppers their fire, is used in creams to relieve pain from arthritis and diabetes nerve damage. Dabbed inside the nostrils, pepper balms may relieve cluster headaches. Capsaicin is also an antioxidant that can impede the growth of cancer cells.

Pepper and Onion Confit

2 Tblsp virgin olive oil
1 small onion, quartered and sliced crosswise
1 lb sweet peppers, deseeded, deveined and sliced into 3" strips
2 Tblsp tomato paste
1 Cup water Note: Stan subs w/1cup pickle juice
2 Tblsp basil, chopped
2 Tblsp balsamic vinegar


1. Heat oil in a sauté pan.
2. Add onion and sauté briskly for about one minute until onions are seared.
3. Add sweet peppers and continue cooking over fairly high heat for a few minutes.
4. Add tomato paste diluted with juice and basil.
5. Lower the heat and simmer slowly until the peppers are soft and the liquid has evaporated - about 20 minutes depending how thick the peppers are.
6. Should the juice evaporate too soon add more in small amounts until the peppers are as soft as you like.
7. When the peppers are cooked, add balsamic vinegar and reduce heat until thick.
8. Season with pepper to taste, then garnish with fresh herbs.