New This Month

Red Pepper Relish

31

This quick condiment can be added to chicken or tuna salad, spread inside grilled cheese sandwiches before cooking, tossed with pasta and fresh oregano -- the possibilities are endless.

  • Yield: Makes 1 1/2 cups

Photography: John Kernick

Source: Everyday Food, September 2011

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 4 medium red bell peppers, diced small
  • 1 medium red onion, diced small
  • Coarse salt and ground pepper
  • 1/2 cup red-wine vinegar
  • 1/4 cup sugar
  • 1 1/2 teaspoons vinegar

Directions

  1. In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour.

Cook's Notes

To store, refrigerate in an airtight container, up to 4 days.

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