5 red bell peppers (about 2 1/4 lbs), cored, cut up
1 large onion, cut up
3/4 cup each sugar and cider vinegar
1 1/2 tsp salt
1/2 to 1 tsp crushed red pepper flakes
Instructions
Finely chop peppers and onions in batches in food processor. Scrape into large, wide pot.
Add remaining ingrediants and bring to a boil.
Reduce heat and simmer, uncovered, 30 min. or until most of the liquid has evaporated and vegetables are tender. Let relish cool slightly, the spoon into airtight containers. Refrigerate for up to 2 weeks.
Serving
Suggestions
Spread on sandwiches, burgers, hot dogs, crackers, or use on chicken and other meats.
Originally Submitted
2/1/2009
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