No time to pick a peck of pickled peppers? Stir up a batch of quick stovetop relish for a fancy little cookout condiment. It goes just as well with virtuous grilled fish, charred eggplant, or sizzling squash as it does with brats, burgers, and dogs.
Two kinds of vinegar might seem excessive, but the combination gives just the right amount of tangy backbone to the sweet peppers.
Red Pepper Relish
Makes about 1 1/2 cups of relish
(about 2 large) red bell peppers, cored, seeded, and diced into rough 1/4-inch cubes
medium chile pepper, like Fresno, jalapeño, or other spicy pepper, cored, seeded, and minced (optional)
minced fresh oregano, or 1/4 teaspoon dried oregano
red wine vinegar
Stir the peppers (both bell and spicy, if using), oregano, and salt together in a large bowl.
Heat the oil in a large skillet over medium heat, then stir in the peppers. Cook, stirring occasionally, until the peppers are soft and translucent, 5 to 7 minutes. Add the vinegars and cook for 3 to 4 minutes more until the vinegar has been absorbed and the peppers are starting to caramelize at the edges.
Transfer the relish to a heat-proof container and cool to room temperature before serving.
The relish can be made up to 3 days ahead. Store in the refrigerator and bring to room temperature before serving.