Categories: Relishes, Desserts, Preserve 
      Yield: 1 servings 
  
      1 x  -Dottie Cross TMPJ72B               2 ea Small fresh hot chile pepper 
      2 ea Large red bell peppers;             1 x  -seeded and finely chopped 
      1 x  -seeded and finely chopped          2 ea Medium red onions, finely ch 
      2 ea Large green bell peppers;       1 1/3 c  White wine vinegar 
      1 x  -seeded and finely chopped          1 c  Sugar 
      2 ea Large yellow bell peppers;          1 x  -1/2 chopped fresh coriander 
      1 x  -seeded and finely chopped          2 ts Salt 
  
  Put the peppers and onions in a heavy enamel or stainless-steel saucepan. 
  Add sufficient water to cover and bring to a boil over high heat. Boil for 
  1 minute, then drain well in a colander. Return the vegetables to the pan 
  and add the remaining ingredients. Bring the mixture to a simmer over low 
  heat and cook for 5 minutes. Let cool, pack into hot sterilized jars and 
  attach the lids. Process in a boiling water bath for 5 minutes. Remove from 
  the water and cool completely at room temperature. Makes about 3 pints. 
  Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by 
  Irena Chalmers. Reformatted by: CYGNUS, HCPM52C