• 3 large fist sized red onions
  • 8 large bells peppers: 3 red, 3 yellow, 2 green = cut into large bite sized pcs
  • 1 can of (your best brand) crushed pomodori
  • 2 table spoons of capers
  • 2 celery stalks (chopped, half inch pieces, not minced)
  • 4 or 5 pieces of peeled garlic
  • olive oil
  • quater cup white or apple vinegar
  • 3 table spoon of unrefined sugar (while white will do too)


Cut the onions in eighths and put in to hot oil and let brown Add the capers, celery & garlic and continue to fry but covered for about 5 mins, stir and let go uncovered for another 2. Put the peppers in, stir bottom up, cover.... all at same heat... for some 10 minutes and stir again. Pour in (over) the vinegar and then the sugar, amalgamate well and cover for some 10 minutes. Pour over the can of pomodoro and stir in. NOW, do not le burn. I keep using the cover to draw out the liquid from the peppers then I take the lid off to let reduce. Cover and reduce. By the time the pepper is wilted you should have no more than a half inch of liquid left in the pan. When you turn the flame off let set in the pan for about 10 minutes. Spoon into deep dish and let cool on the counter before chilling in the frigo. Use as a condiment with meat of fish or spoon on to your favorite sandwich.