Start by finely chopping the onion and mincing the garlic. Extract the seeds from the cherry peppers and set them aside. Having everything ready to go makes the process smoother.

In a medium saucepan, heat one tablespoon of extra virgin olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent—about 3-4 minutes. The aroma? Absolutely delightful. Next, stir in the minced garlic and sauté for another minute.

Now, toss in the cherry peppers. Cook them for about 5 minutes until they soften slightly. It’s like watching a beautiful transformation from firm to tender.

Pour in the white wine vinegar and granulated sugar. Stir to combine. As the sugar dissolves, you’ll notice a lovely, glossy mixture beginning to form. This concoction will soon be pure bliss!

Sprinkle in some salt, dried oregano, and drained capers. Mix everything together, allowing the flavors to meld beautifully. Let it simmer for about 10 minutes, stirring occasionally. You’ll know it’s ready when the relish thickens slightly.

Once finished, remove the saucepan from heat and let it cool to room temperature. After cooling, transfer the relish to an airtight container. It’s ready to grace your glorious creations or sit pretty in your fridge.