Poke your peppers with a knife and roast whole with whole garlic until skin is burned. 20 minutes or so turning occasionally. Put in a bag and let sit for 5 minutes. Peel the skins off.
Meanwhile grind pink, black, cayenne and Hungarian peppers.
Now chop peppers very finely, add spice mix, lemon juice and vinegar.
Pour in jars and store in fridge up to 4 weeks.
It is originally served with meat so it goes great with seitan or tofu as well as vegetables and soups.
TIP: the more different peppers you can find - the richer taste will you get.