Categories: Relishes 
      Yield: 4 servings 
  
      2    Large red bell peppers              1 c  Sugar 
      2    Large yellow bell peppers         2/3 c  Distilled white vinegar 
      8    Serrano chilies,red or green    
  
  1. Stem, seed, and cut in fine strips red and yellow peppers and serrano 
  chilies. Mix with sugar and vinegar. 
  2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered; 
  stir often until most of the liquid evaporates, about 30 minutes. Cool; if 
  made ahead, chill airtight up to 1 week. Makes about 1 1/2 cups. 
   
  ~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ