This is a condiment built entirely out of knife work. Mini sweet peppers are already sweet and thin-walled, so nothing needs to cook down for an hour — the whole character of the relish comes from how small and how evenly you cut them.

Slice the peppers into thin strips first, then turn those strips into a proper brunoise. It is a slower job than a rough chop and it is the entire point: uniform dice means every spoonful carries the same balance of pepper, onion, and acid instead of one bite of raw pepper and the next of vinegar.

Basil Extra Virgin Olive Oil and Red Onion Vinegar hold it together. Spoon it over grilled fish, fold it into cream cheese, pile it on a burger, or set it out with crackers and let people work it out for themselves.