Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Red bell peppers |
| 1 medium | Green bell pepper |
| 1 medium | Red onion |
| 1 \N | Celery stalk |
| ¼ cup | Sugar; PLUS |
| 2 tablespoons | Sugar |
| ¾ cup | Cider vinegar |
1) Put red pepper, green pepper, onion and celery in a food processor.
Process until the vegetables are chopped coarsely. Transfer to a colander and let drain for 10 minutes.
2) Combine sugar and vinegar in a medium saucepan. Bring to boil over moderate heat and cook for 2 minutes. Add the drained vegetables, return to boil and cook for 2 minutes. Spoon into serving dishes or storage containers and let cool. Store in refrigerator.
Makes almost 3 cups: per ¼-cup 36 cals, (1% cff) Source: Cook and Tell is a weekly recipe exchange column in the Riverside, CA Press-Enterpise.
Recipe by: Sherri Andervich, Temecula (RivPress-Enterprise 3/31/99) Converted by MM_Buster v2.0l.