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.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes about 1 1/2 cups; 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Discard bell pepper stems and seeds; finely chop bell peppers.

    Advertisement
  • 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.

  • Stir often over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 25 minutes. Add salt to taste.

  • Cool and serve.

  • Nutrition analysis per tablespoon.

Nutrition Facts

41 calories; protein 0.2g; carbohydrates 10g; fiber 0.4g; sodium 0.7mg.
Advertisement