Ingredients

2 green bell peppers, diced

2 red bell peppers, diced

8 fresh jalapeno peppers, sliced

1 celery stalk, diced

1 medium carrot, diced

1 small onion, chopped

1/2 cup fresh cauliflower florets

1/2 cup salt

water to cover

2 cloves garlic, minced

1 tablespoon dried oregano

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

1 (5 oz. ) jar pimento stuffed green olives, chopped

1 can black olives , chopped

1 cup white vinegar

1 cup olive olive oil

Preparation

  1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt and fill with enough cold water to cover. Cover bowl and refrigerate overnight.
  2. The next day drain salty water and rinse vegetables. In a bowl mix together garlic, oregano, red pepper flakes, black pepper and olives. Pour in vinegar and olive oil anad mix well. Combine with vegetable mixture, cover and refrigerate 2 days before using. (If you can wait that long).