INGREDIENTS

INSTRUCTIONS

Core and slice the apples into thin wedges. Place in a bowl, toss
with the lemon juice and reserve. Put the diced onion, peppers and
oil in a nonstick 3-quart saucepan and saute over medium heat until
the vegetables are soft and wilted. Turn the heat to low, add the dry
spices and stir to coat the vegetables evenly and release the full
flavors of the spice mixture. Add the sugar and continue cooking
until it melts and begins to bubble. Add the vinegar slowly and
carefully to avoid splashing. Continue cooking 5 minutes. Stir in the
reserved apples and their juice and cook no more than 2 to 3 minutes,
watching to be sure the apples don't overcook and become mushy.
Remove from the heat and set the pan in an ice-water bath to cool the
relish as quickly as possible. Chop the cilantro leaves coarsely and
add to the relish at the last moment before serving. Without the
cilantro leaves, the relish will keep 1 to 2 weeks in the
refrigerator, longer if properly stored in air-tight jars. This
recipe yields 1 quart of relish.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8699)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-09-1999
Per serving: 794 Calories (kcal); 31g Total Fat; (32% calories from
fat); 8g Protein; 139g Carbohydrate; 0mg Cholesterol; 33mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 7
Fruit; 6 Fat; 1/2 Other Carbohydrates
Recipe by: Sara Moulton
Converted by MM_Buster v2.0n.

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