• 2 tablespoons minced Anaheim chile pepper , or other mild to medium-hot chile pepper
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1 tablespoon extra-virgin olive oil
• 2 red bell peppers
• 1 yellow or orange bell pepper
• 1 green bell pepper
• 1/2 small red onion
• Salt and freshly ground pepper

In a small bowl, combine chile pepper, vinegar and sugar; stir until sugar is dissolved. Add olive oil and set aside.

Core and remove seeds from bell peppers. Cut the peppers lengthwise into thin strips. Slice onion into thin strips. In a large bowl, toss together peppers and onions.

In a large skillet over medium-high heat, mix vinaigrette with one tablespoon water. Bring to a boil and add peppers and onion. Turn off heat, stir vegetables once or twice until coated, cover, and let stand 3 minutes. Season with salt and pepper to taste, and serve at room temperature or refrigerate and serve chilled.