Bell Pepper Relish

1/2 each, green, red and orange bell pepper (I like the colors)
1 clove garlic, chopped
1/8 teaspoon sea salt (or to taste)
1 jalapeño pepper (or to taste - optional)

Wash, clean and coarsely chop peppers. Put peppers, garlic and salt in
food processor. Process in short bursts, scraping down the sides
frequently. Taste, add more salt if needed. I like it a little chunky.
Best fresh but can be refrigerated for a day or so.

Can be used as a relish with meat, eggs. Goes great with whole wheat
pita bread with your favorite meat or scrambled eggs. Also good in an
omelets with cheese (I like goat cheese).

Carbs: about 35 carbs for the whole recipe