Total Time
72hrs 20mins
Prep 20 mins
Cook 72 hrs

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.


  1. Chop the peppers and onions together or process, using the medium blade of a food processor.
  2. Cover pepper/onion mix with boiling water and let stand 5 minutes; drain.
  3. Add the vinegar, sugar, salt, chili pepper, celery seed, and mustard seed.
  4. Bring mixture to a boil and cook over low heat for 3 minutes.
  5. Pack into sterile jars and let stand for 3 days before serving.