Red Pepper Relish with Aromatics

Notes: Up to 1 week ahead, make relish, cool, cover, and chill. For 12 servings, make 2 batches.
Makes about 1 1/2 cups; 6 servings


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1 to 1 1/4 pounds red bell peppers
1 lemon
1 cup rice vinegar
1 cup sugar


1. Rinse, stem, seed, and thinly slice peppers. Rinse lemon; trim ends and discard them. Thinly slice lemon and cut slices into quarters; discard seeds.

2. In a 4- to 5-quart pan, combine 1 cup water, peppers, lemon, vinegar, sugar, and aromatic spice mix. Bring to a boil over high heat and boil rapidly, stirring often, until liquid is almost evaporated, about 20 minutes; take care not to scorch. Serve warm or cool. Stir before serving.

Created date

October 2003

Nutritional Information

Calories 160
Caloriesfromfat 4.5 %
Protein 1.3 g
Fat 0.8 g
Carbohydrate 40 g
Fiber 1.4 g
Sodium 2.5 mg