When garnishing grilled hot dogs and sausage ketchup and mustard might do the trick. But the markets are positively bursting with peppers right now–why not try a few varieties in this simple sauteed dish?
Thinly slice one sweet yellow onion and several peppers (seeded and inner membranes removed)–try a mix of mostly sweet peppers with a few hot ones tossed in, or just stick to all sweet if you’re not a fan of spice. (In the version pictured here, I used an orange bell pepper, a long red Italian pepper, and a few hot green finger peppers.) Heat a few tablespoons of olive oil in a large saute pan over medium heat and add the sliced peppers and onions with a few pinches of salt. Cook, stirring occasionally, until the onions and peppers are soft and a little caramelized. Reduce the heat if the peppers are browning too quickly. The whole process should take about 20 minutes. A little acidity takes this from side dish to condiment, so I recommend deglazing your pan with a drizzle of vinegar (red wine or balsamic) before removing from heat.