1 3/4 pounds sweet red peppers (7-8 medium-size), cored and seeded, 1/2 teaspoon mustard seed, 1 1/2 teaspoons dry mustard, 1 1/2 teaspoons celery seed, 1 tablespoon salt, 4 tablespoons tomato paste, 2 cups distilled white vinegar, 1 1/2 pounds onions (5-6 medium-size), peeled, 1 1/2 pounds green peppers (about 6 medium-size), cored and seeded, 4 teaspoons Sweet ‘N Low zero calorie sweetener
Preparation
Combine peppers and onions in blender or food processor. Process until finely chopped but not pureed. Cover with boiling water and let stand 5 minutes; drain. Add vinegar, tomato paste, salt, and spices; cook until vegetables are tender, approximately 8-10 minutes. Stir in Sweet ‘N Low. Pour, boiling hot, into 4 sterilized pint jars, allowing -inch headspace. Seal according to manufacturer’s directions. Process 15 minutes in boiling water bath. Cool before storing.
