2 c. coarsely chopped red peppers
2 c. coarsely chopped green peppers
1 sm. clove garlic, minced
1 c. white vinegar
1/2 c. salad oil
1/4 c. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil leaves

In large bowl, combine red and green peppers with rest of ingredients. Mix well. Pack mixture in quart jar. Refrigerate several hours or overnight. Excellent with cold meats and burgers.