1. Preheat barbecue to medium-high. Oil grill.
2. Blacken peppers on barbecue, turning frequently on all sides.
3. Place peppers in a bowl and cover with foil wrap. Let stand a few minutes. Remove peel and seeds from peppers and cut into thin strips.
4. Heat oil in a saucepan over medium heat and sauté onion and garlic. Reduce heat and add peppers. Cook 10 minutes.
5. Add brown sugar, vinegar, paprika, and cook until caramelized. Remove from heat and adjust seasoning as needed.
6. Use to garnish burgers and sandwiches.

Chef’s secret

To grill peppers in the oven instead of on the barbecue, halve them, remove seeds, and place on a foil-lined baking sheet. Broil until pepper skin blackens, about 5 minutes. Remove from oven, wrap in foil, and let cool before peeling.

Storage time

Peppers in the refrigerator for 7 days.

Nutrition tip

Red peppers are one of the best sources of vitamin C, and containing about twice as much as green peppers.