Wash, clean and peel both kinds of peppers. Bake the tomatoes just a bit, to be able to remove their skins. Peel the garlic and also bake it briefly.
Mix all the ingredients together, plus the dill and parsley. Pour on a marinade of butter, vinegar, honey and salt over them. Your appetizer is ready and can be eaten right away or put in jars for storage.
If using jars, you can put 1 aspirin at the bottom of each. Then close them and store in dark, cool area. No sterilization required.