To boot, this is not only great for those on induction, but is also gluten-free.
The celery seed tends towards bitter, so caution should be used if/when adding this as an ingredient. Because of its interesting history, it was a delight to slip some into this recipe (even if ever so little).
¼ cup chopped onion
4 Tbsp chopped red pepper
4 Tbsp chopped purple onion
1 Tbsp vinegar
2 garlic cloves
1/16 tsp celery seed (optional)