| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment, Relish | 3 | Cups | |
INGREDIENTS
| 3 | c | Finely chopped red bell |
| peppers | ||
| about 1 1/2 pounds | ||
| 1 | c | Finely chopped yellow bell |
| pepper | ||
| 2 | c | Finely chopped onion |
| 2 | c | Cider vinegar |
| 3/4 | c | Sugar |
| 2 | t | Mustard seed |
| 2 | t | Salt |
| 1 | To 2 teaspoons crushed red p | |
| epper flakes |
INSTRUCTIONS
1997 Recipe by: COOKING LIVE SHOW #CL8870 Preparation Time: In a heavy saucepan combine the pepper, onion, cider vinegar, sugar, mustard seed, salt and red pepper flakes. Bring mixture to a simmer and cook, stirring occasionally, for about 1 hour, or until reduced to about 3 cups. Relish will keep covered in refrigerator for about 1 month. Yield: 3 cups Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16,
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