Indian Relish
Notes: Recipes for pickling and canning peppered our early pages. In a modern menu, this colorful relish works perfectly spooned over a mound of cream cheese or a wedge of ripe brie. Scoop onto crackers to eat. Store the relish, covered, in the refrigerator up to 1 month; serve at room temperature.
How to Make It
Step 1
1
Discard bell pepper stems and seeds; finely chop bell peppers.
Step 2
2
In a 2- to 2 1/2-quart pan, combine bell peppers, onion, vinegar, sugar, and chili to taste. Bring to boiling over high heat.
Step 3
3
Stir often over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 25 minutes. Add salt to taste.
Step 4
4
Cool and serve.
Step 5
5
Nutrition analysis per tablespoon.
Ingredients
2 red bell peppers (1 lb. total)
1 onion (1/2 lb.), finely chopped
1 cup white wine vinegar
1 cup sugar
1 to 2 tablespoons hot chili flakes (optional)
Salt
Directions
Step 1
1
Discard bell pepper stems and seeds; finely chop bell peppers.
Step 2
2
In a 2- to 2 1/2-quart pan, combine bell peppers, onion, vinegar, sugar, and chili to taste. Bring to boiling over high heat.
Step 3
3
Stir often over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 25 minutes. Add salt to taste.
Step 4
4
Cool and serve.
Step 5
5
Nutrition analysis per tablespoon.
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