This is an intriguing condiment for many dishes. It can also be frozen, so if you have some bell peppers hanging around in your fridge, this is a good way to use them up! If you love hot peppers, don’t seed and rib them, or leave some seeds in for an extra kick…

4 bell peppers, seeded and ribbed, finely chopped
1/2 – 1 fresh hot pepper, seeded and ribbed, finely chopped or 1/2 – 1 t crushed red pepper flakes
2 cloves garlic, minced
4 T chopped fresh herb(s), or 1 t dried herb(s)
1/4 c balsamic or other vinegar
1/2 c olive or other oil
salt and pepper, to taste

1. Combine all ingredients in a skillet or sauce pan, bring to a simmer, and gently cook for 45 minutes. Cool.