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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.

Source: EatingWell Magazine, June/July 2005

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put water on to boil in a medium saucepan.

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  • 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

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts

1 tablespoon
16 calories; protein 0.2g; carbohydrates 3.8g; dietary fiber 0.2g; sugars 3g; vitamin a iu 22.9IU; vitamin c 21.3mg; folate 4.5mcg; calcium 4mg; iron 0.1mg; magnesium 2.7mg; potassium 39.8mg; sodium 19.5mg; added sugar 2g.

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