Slightly sweet, this pretty relish will transform tacos or a bowl of rice and beans.
1 small yellow onion, diced
1/2 cup distilled white vinegar (5% acidity)
1/2 cup fresh lemon juice
1/4 cup sugar
1 teaspoon kosher salt
1/4 teaspoon dried crushed red pepper
1 yellow bell pepper, diced
1 red bell pepper, diced
4 banana peppers, diced
1 tablespoon minced fresh thyme
How to Make It
Bring first 6 ingredients and 1/2 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 5 to 10 minutes or until reduced to about 3/4 cup. Stir in peppers, and cook, stirring occasionally, 2 minutes. Remove from heat, and let stand 30 minutes. Stir in thyme. Serve immediately, or refrigerate in an airtight container up to 3 months.