Yellow Pepper Relish
From EatingWell: June/July 2005
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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
Per tablespoon: 17 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g protein; 0 g fiber; 19 mg sodium; 45 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value).
Exchanges: Free food
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- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- June/July 2005