Title: Spicy Pepper Relish
Categories: Relish
Yield: 4 Servings
| 2 | | Large red bell peppers |
| 2 | | Large yellow bell peppers |
| 8 | | Serrano chilies,red or green |
| 1 | c | Sugar |
| 2/3 | c | Distilled white vinegar |
1. Stem, seed, and cut in fine strips red and yellow peppers and serrano
chilies. Mix with sugar and vinegar.
2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered;
stir often until most of the liquid evaporates, about 30 minutes. Cool; if
made ahead, chill airtight up to 1 week. Makes about 1 1/2 cups.
~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ