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Indian Relish





Yields
Makes about 1 1/2 cups; 8 to 10 servings

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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories41
% Daily Value *
Sodium 0.7mg1%
Total Carbohydrate 10g4%

Dietary Fiber 0.4g2%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.