| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Relishes |
4 |
Servings |
INGREDIENTS
| 2 |
|
Large red bell peppers |
| 2 |
|
Large yellow bell peppers |
| 8 |
|
Serrano chilies,red or green |
| 1 |
c |
Sugar |
| 2/3 |
c |
Distilled white vinegar |
INSTRUCTIONS
1. Stem, seed, and cut in fine strips red and yellow peppers and serrano
chilies. Mix with sugar and vinegar.
2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered;
stir often until most of the liquid evaporates, about 30 minutes. Cool; if
made ahead, chill airtight up to 1 week. Makes about 1 1/2 cups.
~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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