Nutrition per serving may change if servings are adjusted.
3 cups water
3 yellow bell peppers, seeded
2 medium onions, peeled
1/3 cup sugar
1/3 cup cider vinegar
1 1/2 tablespoons frozen pineapple juice concentrate
1/4 teaspoon salt
1 serrano chile, or jalapeno pepper, seeded and minced (optional)
Put water on to boil in a medium saucepan.
Meanwhile, shred peppers and onions with the large-hole side of a box grater into a large bowl. Finely chop any remaining pieces of onion or pepper and add them to the bowl. Cover with the boiling water and set aside for 10 minutes. Drain in a large colander for 5 minutes (don't squeeze out any moisture).
Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt and chile (or jalapeno), if using, in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low and gently simmer until thickened and tender, 25 to 30 minutes. If the mixture gets too dry before the peppers are tender, add water, 2 tablespoons at a time. Refrigerate, uncovered, until chilled, about 2 hours.
Make Ahead Tip: Cover and refrigerate for up to 1 week.
Wonderful hamburger relish
I used red bell peppers instead of yellow. The results were great. The right amount of savoriness and sweetness to perfectly compliment venison cheeseburgers, ham sandwiches or any panini. It keeps extremely well in the refrigerator too.
Pros: Delicious, keeps well, colorful, healthy