Source: Chef L. Eric Scherwinski, Napa Valley Grille
2 red peppers
2 green bell peppers
2 poblano peppers
2 Anaheim peppers
1 red onion
2 ounces rice wine vinegar
2 ounces orange juice
1/2 cup granulated sugar
1/4 cup extra virgin olive oil
Salt, pepper and Tabasco, as needed
Julienne peppers and onions. Mix all ingredients together in a bowl and season to taste with salt, pepper and Tabasco.