1. Heat the oil in a large skillet over medium heat. Add the onion and jalapeno and cook uncovered, stirring often, until the onion is browned, about 6 minutes. During the last minute, add the garlic. Let cool slightly.

2. Combine the red peppers, onion and garlic, red wine vinegar, balsamic vinegar, brown sugar, and cumin in a food processor and process to a puree. Season with salt. Transfer to a medium bowl and let cool completely, then cover tightly and refrigerate until chilled, at least 1 hour, or up to 2 days.

3. Transfer to a serving bowl and serve chilled.