Three-pepper Relish
| 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)
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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