Heat enough olive oil to cover the bottom of a large saute pan.

Add peppers and onions. Season. Toss.

Saute on high heat for 2 minutes to get a little sear on the peppers.

Turn heat to medium-low. Cook another 6-8 minutes or until peppers begin to soften. Stir occasionally.

Add garlic. Cook 1 minute.

Add honey and red wine vinegar. Cook approximately 30 seconds to one minute or until vinegar is nearly dry.

Variations; Jalapeños, paprika, smoked paprika, habanero, serrano, ancho chile powder, cayenne, crushed pepper flakes, parsely, cilantro, scallions, chives, spinach, arugula, tamarind, shallots, celery, celery seed, fennel seed, fennel, white pepper, peppercorn melange, butter, brown butter, bacon fat, parmesean, romano, gruyere, parmigiano reggiano, lemon, lime, pineapple, mango, peppadew, zucchini, yellow squash, eggplant, leeks, ramps, kale, corn, bourbon, thyme, rum, brandy, beer, tequila, vodka, white wine, red wine, red wine vinegar, white wine vinegar, white vinegar, champagne vinegar, rice wine vinegar, red onion, pearl onions, Vidalia onion, rosemary, coriander seed, ginger, basil, oregano, artichoke, capers, broccoli rabe, cumin, carrot, cauliflower, coconut milk, harissa, horseradish, marjoram, mint, mushroom, olives, saffron, sesame seeds, balsamic vinegar