Ingredients
1/4 cup each finely chopped green, sweet red and yellow pepper1 teaspoon finely chopped jalapeno pepper2 tablespoons canned chopped green chiles3 tablespoons finely chopped onion1/2 cup water1/2 teaspoon salt1 small bay leaf1/4 teaspoon ground allspice1/8 teaspoon ground coriander3 tablespoons white vinegar2 tablespoons sugar
Preparation
Place the peppers, chiles and onion in a 2-cup glass container; set aside. In a saucepan, bring water and salt to a boil. Ladle boiling liquid over pepper mixture. Stir in the bay leaf, allspice and coriander. Cover and refrigerate for 12 hours or overnight.
In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. Drain pepper mixture; discard bay leaf. Transfer to a serving bowl; stir in vinegar mixture. Serve with a slotted spoon.
