1. Discard bell pepper stems and seeds; finely chop bell peppers.
2. In a 2- to 2 1/2-quart pan, combine bell peppers, onion, vinegar, sugar, and chili to taste. Bring to boiling over high heat.
3. Stir often over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 25 minutes. Add salt to taste.
4. Cool and serve.
Nutrition analysis per tablespoon.