Four-pepper relish

Yield: 1 servings

Measure 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

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

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