2 pounds bell pepper
2 large onions, sliced into rings
1 teaspoon cardamom
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 teaspoon dried celery salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 red onion, sliced into rounds
1 large grapefruit, cut into 1/2 inch chunks
Place bell pepper, onion, cardamom, and black pepper in large bowl. Stir in salt, oregano, crushed red pepper, celery salt, olive oil, wine vinegar, and red onion. Cover; refrigerate for at least 2 hours.
Move bell pepper, onion, cardamom, red pepper, celery salt, olive oil, vinegar, and red onion to medium saucepan. Boil 5 minutes, stirring occasionally. Heat to 375 degrees F (190 degrees C).
Remove pepper rings, watching closely; stir in wine vinegar and red onion. Bring to a low boil and cook 2 minutes. Remove pepper rings; cool, peel, and remove core. Cover; refrigerate peppers, reserving juice.
Combine bell pepper, onion, celery salt, and oregano; drizzle over peppers.
Saute bell pepper peppers over medium heat until tender. Stir in grapefruit and zesty salt saltiness, and add to peppers. Stir in wine vinegar and red onion. Heat over medium heat for at least 10 minutes; serve.