1 pound (about 2 large) red bell peppers, cored, seeded, and diced into rough 1/4-inch cubes
1 medium chile pepper, like Fresno, jalapeño, or other spicy pepper, cored, seeded, and minced (optional)
1 teaspoon minced fresh oregano, or 1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic 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.
Recipe Notes
- The relish can be made up to 3 days ahead. Store in the refrigerator and bring to room temperature before serving.