Three-pepper Relish – We Love God!

If religious books are not widely circulated among the masses in this country, I do not know what is going to become of us as a nation. If truth is not diffused – error will be. If God and His Word are not known and received – the devil and his works will gain the ascendancy. If the evangelical volume does not reach every hamlet – the pages of a corrupt and licentious literature will. If the power of the Gospel is not felt throughout the length and breadth of the land – anarchy and misrule, degradation and misery, corruption and darkness, will reign without mitigation or end.

Daniel Webster

CATEGORY	CUISINE	TAG	YIELD
Vegetables	St. Louis	Post3	2	Servings

INGREDIENTS

1		Red bell pepper
1		Yellow bell pepper
1		Jalapeno pepper
1		Shallot, peeled and minced
1	T	Vegetable oil
1 1/2	t	Balsamic vinegar
1/4	t	Salt
		Ground pepper

INSTRUCTIONS

One at a time, place red, yellow and jalapeno peppers over open flame
of stove top. Blacken on all sides, about 5 minutes per pepper. Or
place all 3 peppers under broiler for about 5 minutes, until
blackened. Remove peppers; place in paper bag. Close bag and set  aside
for 1 hour. Using paring knife, peel peppers, scraping away  skin. Core
and seed. Cut peppers into thin 1- to 2-inch-long strips.  Place in
serving bowl along with shallot, oil, vinegar, salt, and  pepper to
taste. Yields 2 servings.  Recipe Source: St. Louis Post-Dispatch -
09-28-1998 By Bev Bennett  Formatted for MasterCook by Susan Wolfe -
vwmv81a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 253 Calories From Fat: 67 Total Fat: 7.6g Cholesterol: 0mg Sodium: 320mg Potassium: 995.4mg Carbohydrates: 43.6g Fiber: 2.5g Sugar: 3.9g Protein: 6.5g