Ingredients

Instructions

  1. Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
  2. Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
  3. Store in refrigerator for 1 day before using.
  4. Serve chilled or at room temperature.