- 1 tablespoon vegetable oil
- 2/3 cup diced onion
- 1/2 cup diced jalapeno pepper
- 1/2 cup pickled red peppers (such as Peppadew), diced, liquid reserved
- Kosher salt to taste
Heat oil in a large skillet over medium-high heat. Saute onion and jalapeno in hot oil until just translucent and softening, 3 to 5 minutes. Stir pickled peppers and 1/4 cup reserved pickling liquid into onion mixture; cook and stir until liquid reduces and flavors blend, 3 to 5 minutes. Season with salt.