Four-pepper relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Dottie Cross TMPJ72B | ||
| 2 | Large red bell peppers; seeded and finely chopped | |
| 2 | Large green bell peppers; seeded and finely chopped | |
| 2 | Large yellow bell peppers; seeded and finely chopped | |
| 2 | Small fresh hot chile pepper seeded and finely chopped | |
| 2 | Medium red onions, finely ch | |
| 1⅓ | cup | White wine vinegar |
| 1 | cup | Sugar 1/2 chopped fresh coriander |
| 2 | teaspoons | Salt |
Directions
Put the peppers and onions in a heavy enamel or stainless-steel saucepan. Add sufficient water to cover and bring to a boil over high heat. Boil for 1 minute, then drain well in a colander. Return the vegetables to the pan and add the remaining ingredients. Bring the mixture to a simmer over low heat and cook for 5 minutes. Let cool, pack into hot sterilized jars and attach the lids. Process in a boiling water bath for 5 minutes. Remove from the water and cool completely at room temperature. Makes about 3 pints. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C