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• 2 tablespoons vegetable oil
• 3 celery ribs, finely diced
• 1 red bell pepper, seeded and finely diced
• 1 green bell pepper, seeded and finely diced
• 1 yellow bell pepper, seeded and finely diced
• 1 onion, finely diced
• 1 clove garlic, minced
• 2 cups firmly packed dark brown sugar
• 1 cup Dijon mustard
• 1 cup whole grain mustard
• 1 cup prepared yellow mustard
• juice of 1/2 lemon
• 2 tablespoons Worcestershire sauce
• 1 tablespoon ground ginger
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• salt and freshly ground black pepper to taste

In a large saucepan, heat the oil over medium high heat.

Add the celery, bell peppers, onion and garlic.

Cook, stirring, until they start to become soft, about 3 to 5 minutes.

Add the brown sugar and stir until it is dissolved.

Stir in the three mustards and reduce the heat to low.

Simmer for 10 minutes, stirring occasionally.

Add the remaining ingredients except for the salt and pepper and simmer 10 minutes longer, stirring frequently.

Taste and check the seasoning, adding salt and pepper if needed.

Let cool, place in an airtight container and refrigerate.

It will keep for several months.

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