Prepare this tangy relish with a mixture of different colored peppers. Serve as an accompaniment to cheese, egg and meat dishes. It also complements fish and shellfish.

3 pounds bell peppers, seeded
2 medium onions, minced
1/2 tsp oregano
1/2 tsp cilantro
2 bay leaves
Salt, to taste
2 cups sugar
Scant 2 cups white wine vinegar or white distilled vinegar

1- Cut the bell peppers into small dice and combine with the onions in a large saucepan.

2- Pour over boiling water to cover and return to a boil. Cook rapidly for 10 minutes and drain well.

3- meanwhile, combine the sugar and vinegar in a large saucepan, Bring slowly to a boil to dissolve the sugar, stirring occasionally.

4- Add the drained peppers and onions and the herbs to the vinegar and sugar. Bring back to a boil and then simmer for 30 minutes.

5- Meanwhile, sterilize the jars by placing them in a saucepan of boiling water and boiling them for 15 minutes. Remove the jars from the water and drain.

6- Remove the bay leaves and pour the relish into warm, sterilized jars and seal.