Red Pepper Relish with Aromatics
Notes: Up to 1 week ahead, make relish, cool, cover, and chill. For 12 servings, make 2 batches.
Yield: Makes about 1 1/2 cups; 6 servings
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Amount per serving
- Calories: 160
- Calories from fat: 4.5%
- Protein: 1.3g
- Fat: 0.8g
- Carbohydrate: 40g
- Fiber: 1.4g
- Sodium: 2.5mg
- 1 to 1 1/4 pounds red bell peppers
- 1 lemon
- 1 cup rice vinegar
- 1 cup sugar
- Aromatic spice mix
- 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.
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