Roasted Pepper Compote for Fish

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2 red bell peppers, roasted, peeled, seeded and julienned

2 yellow bell peppers, roasted, peeled, seeded and julienned

2 Poblano chiles or green peppers, roasted, peeled, seeded and julienned

1 large bunch oregano, leaves only, chopped

1 small red onion, thinly sliced

1/2 cup olive oil

Juice of 2 limes or 1/4 cup red wine vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper