There are many versions of this condiment but here is my mom's. Red, yellow, and orange bell peppers; Fresno and jalapeño peppers; cauliflower; roasted garlic; olive oil, a dash of salt. Lots of things would make tasty additions: oil-cured black olives, a dice of fennel, fresh herbs, or even a couple of anchovies.
Eat this with fresh crusty bread, lots of it. You can also use it on sandwiches, with crackers, even on a baked potato. Possibilities are endless.