| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg04 |
12 |
servings |
INGREDIENTS
| 2 |
lg |
Red bell peppers |
| 1 |
md |
Green bell pepper |
| 1 |
md |
Red onion |
| 1 |
|
Celery stalk |
| 1/4 |
c |
Sugar; PLUS |
| 2 |
tb |
Sugar |
| 3/4 |
c |
Cider vinegar |
INSTRUCTIONS
1) Put red pepper, green pepper, onion and celery in a food processor.
Process until the vegetables are chopped coarsely. Transfer to a colander
and let drain for 10 minutes.
2) Combine sugar and vinegar in a medium saucepan. Bring to boil over
moderate heat and cook for 2 minutes. Add the drained vegetables, return to
boil and cook for 2 minutes. Spoon into serving dishes or storage
containers and let cool. Store in refrigerator.
Makes almost 3 cups: per 1/4-cup 36 cals, (1% cff)
Source: Cook and Tell is a weekly recipe exchange column in the Riverside,
CA Press-Enterpise.
Recipe by: Sherri Andervich, Temecula (RivPress-Enterprise 3/31/99)
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