Peppers are another vegetable that have been slow to come with the summer weather we have had over the last three months. Red, Yellow, and Orange Peppers are now at a good price at farmers market so I decided to get a relish together for hamburgers and other meats for bbq’s. Here in Santa Barbara if it isn’t raining it’s fair game to light up the cue and start grilling!
- 2 pc. large red bell peppers -- seeded, chopped fine
- 1 pc. large green bell peppers -- seeded, chopped fine
- 1 pc. large orange bell peppers -- seeded, chopped fine
- 2 pc. large yellow bell peppers -- seeded, chopped fine
- 2 pc. small fresh hot chile pepper -- seeded, chopped fine
- 2 pc. medium red onions -- finely chopped
- 1 1/3 cup white vinegar
- 1 cup sugar
- 1 1/2 T. chopped fresh coriander (this is cilantro)
- 2 teaspoons salt
- Put the peppers and onions in a heavy enamel or stainless-steel saucepan.
- Add sufficient water to cover and bring to a boil over high heat. Boil for 1 minute, then drain well in a colander.
- Return the vegetables to the pan and add the remaining ingredients.
- Bring the mixture to a simmer over low heat and cook for 5 minutes.
- Pack into hot sterilized jars and attach the lids.
- Process in a boiling water bath for 15 minutes.
- This recipe yields about 3 pints.