Haricots Verts with Hot Pepper Relish

Ingredients

• 2 tablespoons apple cider vinegar 
• 3  garlic clove minced
• 1.5 lb haricots verts trimmed thin
• 2 tablespoons olive oil 
• 3  bell pepper red finely chopped
• 1  serrano chiles fresh seeded finely chopped
• 0.3 cup shallots finely chopped
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ziploc bags
• colander

Directions

1. Cook beans in a large saucepan of boiling salted water until crisp-tender, 2 to 3 minutes.
2. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking.
3. Drain beans well and season with salt and pepper.
4. Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook shallots, stirring, until just softened.
5. Add garlic and cook, stirring, 1 minute.
6. Add bell peppers and chile and sauté over moderately high heat, stirring occasionally, until peppers are softened, about 3 minutes.
7. Add vinegar and sugar and cook, stirring, until liquid is evaporated, about 2 minutes. Cool relish and season with salt and pepper.
8. Serve beans topped with relish.
9. • Beans may be cooked 1 day ahead and chilled, wrapped in paper towels in a sealable plastic bag. • Relish may be made 1 day ahead and chilled, covered.