2 medium red peppers
1 to 2 Jalepeno
2 tsp. canola oil
Kosher salt
pepper
1/2 c. white wine vinegar
1/2 c. cider vinegar
1/2 c. water
1 clove garlic
2 tbsp. sugar
2 tbsp. finely chopped fresh oregano leaves
Preheat oven to 400 degrees F.
On jelly-roll pan, brush red and yellow peppers with oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Roast 30 minutes or until charred on all sides, turning occasionally. Transfer to bowl, cover with plastic wrap, and let stand 15 minutes.
Meanwhile, in 1 1/2-quart saucepan, combine vinegars, water, garlic, sugar, and 1 tablespoon salt. Heat to boiling on high, stirring. Boil 1 minute. Remove from heat; let cool.
Peel off skin from peppers and discard; remove and discard stems and seeds. Thinly slice peppers and transfer to medium bowl.
Stir in oregano and vinegar mixture. Cover and refrigerate for at least 4 hours or up to 2 days.