Ingredients

• 1 green bell peppers, diced
• 1 red bell peppers, diced
• 4 fresh jalapeno peppers, sliced
• 2 celery stalk, diced
• 1 medium carrot, diced
• 1/2 small onion, chopped
• 1/2 cup salt

• 1 clove garlic, finely chopped
• 1 teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon thyme
• ¼ teaspoon rosemary
• 1 teaspoon red pepper flakes
• 5 ounces pimento-stuffed green olives, chopped
• 1 cup white vinegar
• 1 cup olive oil

Directions

Place into a one to two quart plastic container green and red peppers, jalapenos, celery, carrots, and onion. Stir in the salt and fill with cold water to cover. Seal the container and refrigerate overnight.

On the following day, drain the water and rinse the vegetables. Add the garlic, oregano, basil, thyme rosemary, red pepper flakes, olives, vinegar and olive oil. Mix well. Refrigerate for 2 days before using.