Friday, September 9, 2011

Lynn's Bell Pepper Relish

Lynn's Bell Pepper Relish
Makes about 2 1/2 cups

1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
1 medium yellow bell pepper, chopped
1 large yellow onion, chopped
1 c. chopped tomato
3/4 c. apple cider vinegar
1/4 c. balsamic vinegar
3/4 c. sugar
1 tsp. celery seeds
1 tsp. mustard seeds
1 tsp. tumeric
1/2 tsp. salt
1/2 tsp. dried tarragon leaves

Combine all ingredients in a large, heavy saucepan. Boil over medium-high heat until mixture thickens, stirring occasionally, about 45 minutes. Cool, cover and refrigerate. Can be kept in the refrigerator for up to 2 weeks.

NOTES: This is a fantastic condiment, and it pairs perfectly with goat cheese. We like to put it on burgers, or on crackers. I'm sure there are many other applications - this is very versatile.

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