basque tomato pepper sauce

makes 2 cups

This sauce is a great use-up for those onion halves and leftover pepper chunks I always have in my refrigerator. It's delicious over chicken or fish, but could easily be tossed with pasta for a side dish.

olive oil
1/2 onion (any color will do!), sliced into half moons
1/2 red, yellow, or orange pepper (or 1 jarred roasted red pepper), sliced thinly
2 cloves garlic, chopped
pinch red pepper flakes
splash white wine
squeeze fresh lemon juice
2 tbsp capers (optional)
2 tbsp chopped fresh parsley (optional)

Sautee the onions, peppers, red pepper flakes, and garlic in a few tablespoons of olive oil over medium heat (do not brown vegetables), sprinkling with salt. When onions are translucent, add the remaining ingredients and allow to cook together for 10 minutes.