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Chile Corn and Peppers

1 ts Vegetable oil;
1/2 c Onion; chopped
2 c Whole-kernel corn OR; 1 pk (10 oz)whole-kernel; thawed
1 sm Red bell pepper; diced
1 sm Green bell pepper; diced
1/2 ts Hot dried chile pepper;
1/4 c Tarragon vinegar OR 1/4 c White wine vinegar;

In a large, non-stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through.

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