1/4 c. vegetable oil
3/4 c. sugar
2 lg. (1 lb. each) sweet Spanish onions, peeled & sliced 1/4" thick
2 lg. sweet red peppers, seeded & cut into 1/4" strips
1 tsp. salt
1/2 c. red wine vinegar

1. In large skillet, heat oil over medium high heat, just until it is very hot. Add sugar and heat until sugar turns caramel brown and dissolves completely, 3 to 4 minutes.

2. Add onions, peppers, and salt. Reduce heat to medium. Cook, stirring frequently, until onions are soft and translucent, about 15 minutes.

3. Add vinegar. Cook over low heat 30 minutes. Remove from heat; cool. Transfer to clean jars. Seal and refrigerate.

This relish keeps well for several weeks under refrigeration.