- 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
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.