this incredible condiment is perfect alongside a beef tenderloin or red snapper – or as a tapas with some smoked cheese and grilled bread! enjoy – v

• 2 red peppers, roasted (may use good quality peppers from a jar – rinse and pat dry)
• 3 T olive oil
• 1 small red onion, thinly sliced
• 4 cloves garlic, minced with kosher salt
• 3 T sugar
• 1/2 dry mustard
• pinch of crushed red pepper flake
• 3 T cider vinegar
• Fresh parsley, chopped to serve
• kosher salt

Dice peppers into small pieces; heat 2 T oil in large skillet over medium-high heat; Saute peppers for 2 minutes, add garlic and onion, cook until soft.  In a small bowl, combine sugar, mustard, red pepper flake and pinch of kosher salt; add vinegar and stir until sugar dissolves; add to sautéed vegetables, cooking until liquid has evaporated. Place in serving bowl, sprinkle with parsley and extra olive oil, if desired.