Four-pepper Relish Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Dottie Cross TMPJ72B,
2 Large: red bell peppers, seeded and finely chopped
2 Large: green bell peppers, seeded and finely chopped
2 Large: yellow bell peppers, seeded and finely chopped
2 Small: fresh hot chile pepper seeded and finely chopped,
2 Medium: red onions, finely ch
1 1/3 cup: White wine vinegar,
1 cup: Sugar 1/2 chopped fresh coriander,
2 tsp: Salt,
Directions:
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. Let cool,
pack into hot sterilized jars and attach the lids. Process in a
boiling water bath for 5 minutes. Remove from the water and cool
completely at room temperature. Makes about 3 pints. Source: "An
Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C
Source from luhu.jp
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. Let cool,
pack into hot sterilized jars and attach the lids. Process in a
boiling water bath for 5 minutes. Remove from the water and cool
completely at room temperature. Makes about 3 pints. Source: "An
Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C
Source from luhu.jp