Roasted Red Pepper Relish

• 3 tablespoons olive oil
• 4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry,chopped
• 1 1/2 cups chopped onions
• 3 teaspoons finely chopped garlic
• 4 1/2 tablespoons cider vinegar
• 3 tablespoons sugar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper

1. Heat oil in heavy large skillet over medium-high heat.
2. Add red peppers and saute 2 minutes.
3. Add onions and garlic.
4. Cook until onions are tender, stirring frequently, about 5 minutes.
5. Mix vinegar and sugar in small bowl until sugar dissolves.
6. Stir vinegar mixture into red peppers.
7. Mix in mustard and cayenne pepper.
8. Season with salt.
9. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes.
10. Cool to room temperature.
11. (Can be prepared 1 day ahead.
12. Cover and refrigerate.
13. Bring to room temperature before using.)

olive oil, sweet red peppers, onions, garlic, cider vinegar, sugar, dry mustard, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/roasted-red-pepper-relish-2261 (may not work)