3-5 tsp. finely chopped seeded hot chili peppers
1 1/2 c. distilled white vinegar
6 tbsp. water
6 tbsp. sugar
1/2 tsp. salt
1/2 tsp. dry mustard
4 c. chopped sweet red pepper (about 2 lbs.)
2 c. chopped onion (2 lg.)

1. Combine hot pepper, vinegar, water, sugar, salt and dry mustard in large non- aluminum saucepan. Boil 1 minute. Add red pepper and onion. Boil 5 to 7 minutes until red pepper is cooked but still crunchy. Cool to room temperature.

2. Store, covered, in refrigerator for up to 1 month. Serve in hollowed out pepper cups, if you wish.