4 green bell peppers
3 jalapeno peppers
2 tablespoons plus 1 teaspoon olive oil
2 teaspoons sherry wine vinegar
1 cup olive oil
1 pound Yukon Gold potatoes, peeled and sliced into 1/4-inch half-moons
10 ounces thinly sliced yellow onions
Kosher salt and freshly ground black pepper
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