½ cup (or a little more!) makes a great chip dip, too.
1 sweet onion
1 red pepper
1 green pepper
1 14.5oz can petite diced tomatoes
½ C sugar
½ C brown sugar
¾ C vinegar
1-2 tsp crushed red pepper flakes
1 tsp salt (or a little more, to taste)
2 Tbls corn starch
Remove stems and seeds from peppers. Finely chop onion and peppers.
Mix all ingredients except corn starch in a large saucepan. Bring to a boil; reduce to simmer. Gently simmer for 30-40 minutes, stirring occasionally.
Scoop or pour about half the mixture into a blender; purée with cornstarch (2 rounded tablespoons). Return purée to saucepan; bring to boil again. Remove from heat.
Immediately transfer to canning jars for long storage, or...
Let cool, then transfer to airtight containers and refrigerate for more immediate use (within 2-3 weeks).