1 red pepper
1 orange pepper
1 yellow pepper
1 green pepper
1 purple pepper
1 red onion

Core, seed, and slice all peppers into julienne strips. Cut red onion lengthwise into thin strips. Toss all together and set aside.

DRESSING:

1 fresh jalapeno pepper, cored, seeded, minced
2 tbsp. tarragon vinegar
1 tbsp. Dijon mustard
2 tsp. salt
1 tsp. salt
1/5 tsp. Tabasco
Freshly ground black pepper
2 tbsp. peanut oil
1/4 c. olive oil
2 tsp. grated lime zest
1 tbsp. caraway seeds, toasted and crushed

Stir first 7 ingredients together. Slowly add both oils, whisking until dressing is smooth and thick. Toss vegetables with dressing. Sprinkle with caraway seeds and lime zest and toss until blended. Cover and refrigerate at least 3 hours before serving.