Heat oil in cast iron skillet over medium-high heat. Add peppers, onions and garlic and sauté a few minutes until still crisp.

Stir in vinegar, sugar, mustard and cayenne pepper and season with salt. Cook a few minutes until most of liquid has evaporated but until crisp-tender. Cool. Store in jar in refrigerator.

Adjust vinegar, sugar, dry mustard and cayenne pepper to taste.

Stir into cream cheese as a spread. Good as condiments on sandwiches, eggs, chicken, pork, etc.