In a heavy saucepan over medium heat pour the oil. Add the shallot, garlic, coriander seeds, mustard seeds, salt, and pepper. Cook for 3 to 5 minutes, or until the shallot is translucent and the mixture very aromatic.

Add the julienne peppers, sugar, vinegar and hot pepper if desired. Reduce the heat to medium-low and cook 40 minutes, stirring occasionally so it doesn’t burn.

Cool and refrigerate until ready to use.