Mexican Peppers and Onions
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Mexican Peppers and Onions

Sugar is an important ingredient for the browning reaction that contributes to the delicious odours and flavours of caramelized onions.

  • Prep Time
    15 minutes
  • Cook Time
    10 minutes
  • Serves
  • Experience


  • 2 tsp olive oil
  • 2 cups red onions, thinly sliced
  • 1/4 cup red chili peppers, cut into 1/4" (6mm) chunks
  • 1/4 cup each, green & yellow pepper, cut into thin strips
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp red wine vinegar
  • 2 tbsp chicken or vegetable broth
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh cilantro (optional)


  1. In a large skillet, heat olive oil over medium high heat.
  2. Add onions and peppers and toss to coat with oil.
  3. Reduce heat to medium-low and cook until onions are soft but not brown, about 6-8 minutes.
  4. Add sugar and salt; cook, stirring until the onions begin to brown, about 2 minutes longer.
  5. Add vinegar, stock, and seasonings; cook 2 minutes.
  6. Serve hot.