If you have multiple burners going, it can be easy to forget you’re sautéing onions and peppers. (unless that’s just me, trying to throw dinner on the table during a busy week of recipe testing for Sip Bite Go.). If for some reason the onions and peppers begin to burn, I have a trick for saving the recipe. It usually happens because the pan is getting a little too dry. Which can happen if you’re using a very large pan because there is more room to cook and they aren’t layered on top of each other. Anyways, to save them, add 1-2 tablespoons of water to the pan, and reduce the heat to medium-low. You can also throw in an extra 1 tablespoons of butter. Cook until the liquid dissolves and the burning taste should mellow out and they’ll become more caramelized.