1 tablespoon olive oil
1 7-ounce jar Melissa's Fire Roasted Sweet Red Bell Peppers, drained and chopped
1/2 cup chopped onion
1 garlic clove, finely chopped
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon dry mustard
Pinch of ground cloves, trust me
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
In a medium skillet over medium-high heat, heat the olive oil and sauté 2 minutes onions and garlic until onions are tender, stirring frequently, about 3-4 minutes. Stir in red peppers and allow to heat for 1-2 minutes.
While onions are cooking, combine vinegar and sugar in small bowl, stirring until sugar dissolves. Stir vinegar mixture into red peppers along with mustard, cloves, salt, and cayenne pepper. Cook until liquid has evaporated, stirring frequently, about 4 minutes. Cool to room temperature. Cover and refrigerate.
Yield: 2 cups