(24-2 oz servings)

• 4 cups red peppers, sliced in thin strips
• 1 ½ cups yellow onions, thin ½ moons
• 1 Tbsp. minced garlic
• 1 ½ Tbsp. canned chopped anaheim chilies
• 1 Tbsp. + 1 tsp. salt
• 1 tsp. red chili flakes
• ¾ cup + 2 Tbsp. sugar
• 2/3 cup cider vinegar
• 1 ½ tsp. yellow mustard powder
• 1 ½ tsp. dried oregano
• ½ small bay leaf

Toss peppers, onions, garlic, chilies and salt together in a large stainless bowl. Place the pepper mixture in a colander inside a large stainless bowl in refrigerator for several hours or overnight. Bring all other ingredients to a boil in a stainless pot large enough to hold the liquids and the pepper mixture. Turn vinegar mixture to a simmer and cook for 10 minutes before adding the peppers. Bring back up to a boil and then simmer for 35-45 minutes.

Per Serving: Calories: 68 Protein: 0 gm Fat: 0 gm

Carbohydrates: 18gm Sodium: 788mg