Ingredients
2 teaspoons extra-virgin olive oil
4 medium red bell peppers, diced small
1 medium red onion, diced small
Coarse salt and ground pepper
1/2 cup red-wine vinegar
1/4 cup sugar
1 1/2 teaspoons vinegar
Preparation
In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.
Stir a spoonful into chicken or tuna salad. Spoon on top of steak or grilled pork chops. Use to top hummus and serve with crudites.Spread inside a grilled cheese sandwich before cooking.Add to a turkey or ham wrap. Toss with pasta and fresh oregano.
