12.08.20 Yellow Peppers

I almost lost these peppers. They never got too big and they seemed to be dying on the vine. But, they were very much alive and just transitioning from green to yellow peppers. I harvested the small handful, sliced them thinly, added a yellow tomato, some red onion, olive oil, the juice of a lime, salt and pepper. And, yet again, this simple sauce gave dinner a whole new dimension of flavor.