Instructions: In a saucepan, combine the hot pepper, vinegar, water, sugar, salt and dry mustard. Bring to a boil for 1 minute. Add the sweet red pepper and the onion. Boil 5-7 minutes, until the sweet pepper is cooked but still crisp. Remove from the heat and let cool to room temperature. Store airtight in the fridge for up to 1 month.

Yields 4 cups.

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