1. In a small bowl, whisk together the vinegar and sugar. Set aside, giving the sugar time to dissolve.

2. Wash, seed, and cut the peppers into 1 1/2-inch-thick strips.

3. Place the oil in a large pan set over medium-high heat. Add the peppers and salt, toss to coat the peppers in the oil, and leave them untouched to cook for a full minute, until they brown in spots. Toss again, and allow them to cook for another 5 minutes, tossing one more time before they’re done.

4. Lower the heat to medium and add the vinegar mixture. Toss to coat, then cook until the peppers are tender and the vinegar reduces to a thin, syrupy coating, about 8 minutes. Serve immediately or, even better, at room temperature, or store in a sealed container in the refrigerator for 1 week.