Cut the Anaheim and bell peppers and onion into ½-inch (12-mm) strips. Cover and refrigerate if doing this in the morning.
In a large skillet or sauté pan, or two medium ones, heat the oil over high heat. When it’s almost smoking, add the peppers and onion and a good pinch of salt and cook, tossing frequently, until the peppers and onion are nicely charred in spots and just tender, 5 to 7 minutes. Serve hot.
© 2017 All rights reserved. Published by Abrams Books.