A colorful relish for burgers, this is also great stirred into nonfat yogurt for a vegetable dip or combined with light mayonnaise for a zippy salad dressing.

Makes 2 cups

ACTIVE TIME: 20 minutes

TOTAL TIME: 3 hours (including 2 hours chilling time)

EASE OF PREPARATION: Easy

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)

1. Put water on to boil in a medium saucepan.
2. 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).
3. 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.

NUTRITION INFORMATION: Per tablespoon: 17 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrate; 0 g protein; 0 g fiber; 19 mg sodium.

Nutrition bonus: Vitamin C (35% daily value).
0 Carbohydrate Servings

Exchanges: free food

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.