Remove the skin from the onions and roughly dice them. Halve the peppers, remove the white inner walls and seeds, rinse and cut into cubes. Heat vegetable oil in a saucepan and sauté the diced onions and peppers.
Fold in white wine vinegar, salt, brown sugar and paprika powder, simmer on low heat for an hour with the lid closed. Crush half of the green pepper with a flat kitchen knife, mix into the relish along with the whole green pepper, and perhaps season with mustard. Pour hot into jars and seal. The relish will keep in the refrigerator for about a month.
It goes well with: – Cold fondue, roasts, poultry.
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