Pepper Relish

• 1-1/2 Tablespoon Olive Oil
• 2 cups Sweet Bell Peppers, Seeded And Julienned
• 1 whole Large Jalapeno, Seeded And Julienned (keep The Seeds If You Can Take The Heat)
• 1 whole Small Onion, Peeled And Thinly Sliced (1 Onion Should Yield About 1 Cup)
• 1/2 Tablespoons Unsalted Butter
• 1 clove Garlic, Peeled And Chopped
• 1/4 teaspoons Kosher Salt
• 1/8 teaspoons Black Pepper
• 1/2 teaspoons Rice Wine Vinegar

1. 1. Pour olive oil into a 10-inch skillet set over medium heat.
2. 2. Once oil is moderately hot, add peppers and onions and saute until they're crisp tender.
3. 3. Add the butter and garlic and saute one more minute or until garlic is soft and starts to caramelize.
4. 4. Sprinkle with salt and pepper before pouring rice wine vinegar over everything.
5. 5. Cook and stir continuously until the vinegar evaporates, about 1 more minute.
6. 6. Serve immediately with grilled meats, sausage, hot dogs, or hamburgers.
7. Note: Leftover peppers are great mixed with chorizo in omelets.

olive oil, sweet bell peppers, if, onion, unsalted butter, clove garlic, ubc, black pepper, rice

Taken from tastykitchen.com/recipes/condiments/pepper-relish/ (may not work)