2 green peppers
2 sweet red peppers
1 sweet yellow pepper
1 red onion
1/3 c. oil
2 tbsp. vinegar
1 tbsp. Dijon mustard
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
2 tsp. caraway seeds
1 tsp. grated lime rind (I have used lemon)
1 dash hot sauce

Cut peppers and onion into strips and set aside. Combine all other ingredients and whisk together. Pour over vegetables and refrigerate at least 3 hours. I do mine a day ahead of time.