1) Put red pepper, green pepper, onion and celery in a food processor. Process until the vegetables are chopped coarsely. Transfer to a colander and let drain for 10 minutes.

2) Combine sugar and vinegar in a medium saucepan. Bring to boil over moderate heat and cook for 2 minutes. Add the drained vegetables, return to boil and cook for 2 minutes. Spoon into serving dishes or storage containers and let cool. Store in refrigerator.

Makes almost 3 cups: per 1/4-cup 36 cals, (1% cff)

Ca Press-Enterpise.