1/3 cup olive oil
1 onion, chopped
1 1/2 cups sliced green bell pepper
1 1/2 cups sliced red bell pepper
1 1/2 cups sliced green bell pepper
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh thyme
2 teaspoons black peppercorns
3 tablespoons fresh lemon juice
1 cup distilled white vinegar
1/2 cup chopped fresh parsley
In a saucepan, heat olive oil over medium heat. Stir in onion and green bell pepper. Cook, stirring occasionally, until peppers are tender, about 5 minutes. Remove from heat. Stir in green bell pepper, red bell pepper, green bell pepper, garlic, thyme and green bell pepper. Pour in vinegar and lemon juice.
Bring to a boil, reduce heat to low, and simmer 30 minutes.
Stir in vinegar and lemon juice and cook 10 minutes more, stirring occasionally.
Pour mixture into a large saucepan. Place over medium heat, and bring to a boil. Stirring constantly, bring mixture to a boil and reduce heat to low. When sauce is boiling, add parsley, oregano, thyme and parsley. Cover, and simmer for 2 hours.
Stir in vinegar mixture and cook 5 minutes more, stirring occasionally, until sauce thickens and coats the back of a metal spoon. Remove from heat and stir in vinegar. Sprinkle with parsley and oregano, if desired.
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