Title: Four-Pepper Relish
Categories: Relish Dessert Preserve
Yield: 1 Servings
| 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 |
| 1 1/3 | c | White wine vinegar |
| 1 | c | Sugar 1/2 chopped fresh coriander |
| 2 | ts | 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