• 5 red peppers
  • 1 onion
  • 1 cup vinegar
  • 1 cup sugar
  • 1 tbsp. salt


  1. Dice peppers and onion.
  2. Put them in the bowl of your food processor and pulse for a few seconds. Do not puree them.
  3. Pour all ingredients into a strong pot and bring to a boil. Stir occasionally to make sure the sugar doesn’t burn.
  4. Reduce to a simmer and cook 1–2 hours.
  5. Refrigerate in an airtight container for up to two weeks.