Sweet and Hot Pepper Relish Recipe

Sweet and Hot Pepper Relish K-I-S-S

Take care in handling hot peppers not to touch any tender membrane like your lips or eyes after you have handled hot peppers. Wash you hands well after handling.

Do ahead Relish can be made and stored in refrigerator up to a month

1 medium red onion — about 1/2 pound, finely diced

1 pound assorted sweet and hot peppers

2/3 cup red wine vinegar

2/3 cup sugar

1/2 teaspoon salt

1. Trim stem end of each pepper. Cut away stem and discard. Slice remaining pepper in half and discard seeds. Trim away any thick membrane. Using a very sharp knife, cut peppers into long and very thin strips. Next, line up strips and cut strips into small dice. Dice pepper ends that surrounded the stem. Your goal is a fairly uniformly diced pepper — but don’t obsess.

2. Combine red wine vinegar, sugar and salt in pot and bring to slow boil. Add diced peppers and red onion. Return to slow boil and boil for 3-4 minutes. Off heat and allow to cool. Chill in refrigerator until cold.

Yields about 3 cups.

Pepper Relish

Use a mix of sweet and hot peppers. Of course, a higher proportion of hot yields a hotter relish. Here I used a colorful mix of red bell, purple bell, yellow Hungarian, deep green poblano and bright green frying and jalapeno.

*Complimentary Recipe: Cold Corn Soup.

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