Mexican Peppers and Onions

Sugar is an important ingredient for the browning reaction that contributes to the delicious odours and flavours of caramelized onions. Makes 6 servings.


2 tsp (10 mL) olive oil
2 cups (500 mL) red onions, thinly sliced
1/4 cup (50 mL) red chili peppers, cut into 1/4" (6mm) chunks
1/4 cup each (50 mL) green & yellow peppers, cut into thin strips
1 tsp (5 mL) sugar
1/2 tsp (2 mL) salt
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) chicken or vegetable stock
1 tbsp (15 mL) fresh parsley, chopped
1 tbsp (15 mL) fresh cilantro (optional)


In a large skillet, heat olive oil over medium high heat. Add onions and peppers and toss to coat with oil. Reduce heat to medium-low and cook until onions are soft but not brown, about 6-8 minutes.

Add sugar and salt; cook, stirring until the onions begin to brown, about 2 minutes longer. Add vinegar, stock, and seasonings; cook 2 minutes.

Serve hot. Makes a great topping for steaks, hamburgers, fish, poultry or grilled tofu.

Helpful Tips

Adding a small amount of sugar to marinades and side dishes boosts flavour without adding fat. These simple recipes can be added to meat, poultry, fish, or tofu to transform them into "taste sensations."