Roasted Red Saffron Peppers with Mint and Chiles

¼ cup extra virgin olive oil
1 medium onion, cut into ¼-inch-thick slices
2 garlic cloves, chopped
¼ teaspoon hot red pepper flakes
½ teaspoon paprika, preferably Spanish
¼ teaspoon saffron
4 red peppers, roasted (see box), peeled, stemmed, seeds and membranes removed, and sliced into 1-inch-wide strips
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh mint

Serve the peppers as a side dish with grilled chicken or pork, or chop them up and use as a relish with the same food, served cold.

Heat the oil in a large sauté pan over medium heat. Add the onion and cook until tender, about 10 minutes. Add the garlic, red pepper flakes, paprika, and saffron and cook until the garlic releases its perfume, a couple of minutes.
Add the peppers and sherry vinegar. Season with salt and pepper, turn the heat to low, and cook for another 3 minutes. Stir in the mint and serve.