New This Month

Red Pepper Relish


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


  • 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


  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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