Sweet Pepper Relish

Recipe by Deborah Madison, The Greens Cookbook.

2 small bell peppers (ideally 2 different colors)
1/4 cup small red onion, finely diced
1/3 to 1/3 cup virgin olive oil
1-2 Tablespoon balsamic vinegar

Dice the peppers into even pieces, smaller than 1/4-inch. Combine
with onions in a small bowl, add enough olive oil to cover and
season with vinegar, salt and pepper. Marinate for 2 hours. Before
using, strain off any excess oil if desired (you can use this to make a
great vinaigrette). You might try this with a frittata or on a burger.