2 red bell peppers
3 green/yellow bell peppers
3 small chili peppers
1 whole garlic bulb
juice of 1/2 lemon
2 teaspoons salt
1 tablespoon sugar
2 tablespoons vinegar
10 pink peppercorns
1/2 teaspoon cayenne pepper
7 black peppercorns
2 teaspoons Hungarian pepper powder
Poke your peppers with a knife and roast whole with whole garlic until skin is burned. 20 minutes or so turning occasionally. Put in a bag and let sit for 5 minutes. Peel the skins off.
Meanwhile grind pink, black, cayenne and Hungarian peppers.
Now chop peppers very finely, add spice mix, lemon juice and vinegar.
Pour in jars and store in fridge up to 4 weeks.
It is originally served with meat so it goes great with seitan or tofu as well as vegetables and soups.
TIP: the more different peppers you can find - the richer taste will you get.