Instructions: In 2 quart saucepan, over medium heat, in hot oil cook red pepper, jalapeno pepper, onion, salt and pepper stirring frequently until veggies begin to soften, about 5 minutes.

Into pepper mixture in saucepan, stir white wine vinegar, sugar and 1 T water. Reduce heat and simmer for 7 minutes until veggies are tender.

Meanwhile, with sharp knife cut kernels of corn off cob. Stir into pepper mixture. Stir in chopped cilantro.

Serve in bowl garnished with cilantro leaves

I always double or triple this - it is good warm or cold and keeps well for several days.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.