New-Wave Piccalilli

• 3 red and 3 yellow bell peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice
• 2 poblano peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice
• 1/2 cup diced red onion
• 2 jalapenos, stemmed, seeded and minced
• 1 clove garlic, peeled and minced
• 1/4 cup light brown sugar
• 1/4 cup plus 1 teaspoon balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon mustard seeds

1. In a medium bowl, combine the roasted peppers, red onion, jalapenos and garlic.
2. Combine the brown sugar and vinegar in a small saucepan over low heat.
3. Cook until sugar is melted.
4. Pour over the pepper mixture and toss with the salt and mustard seeds.
5. Store in an airtight container.

red, peppers, red onion, jalapenos, clove garlic, light brown sugar, balsamic vinegar, salt, mustard seeds

Taken from cooking.nytimes.com/recipes/10885 (may not work)