Peppers are another vegetable that have been slow to come with the summer weather we have had over the last three months. Red, Yellow, and Orange Peppers are now at a good price at farmers market so I decided to get a relish together for hamburgers and other meats for bbq's. Here in Santa Barbara if it isn't raining it's fair game to light up the cue and start grilling!
I wanted to make this a colorful relish so I found a recipe that lets me use all the peppers in the rainbow.
Four-Pepper Relish
2 large red bell peppers -- seeded, chopped fine
1 large green bell peppers -- seeded, chopped fine
1 large orange bell peppers -- seeded, chopped fine
2 large yellow bell peppers -- seeded, chopped fine
2 small fresh hot chile pepper -- seeded, chopped fine
2 medium red onions -- finely chopped
1 1/3 cup white vinegar
1 cup sugar
1 1/2 T. chopped fresh coriander (this is cilantro)
2 teaspoons salt
Put the peppers and onions in a heavy enamel or stainless-steel saucepan.
Add sufficient water to cover and bring to a boil over high heat. Boil for 1 minute, then drain well in a colander. Return the vegetables to the pan and add the remaining ingredients. Bring the mixture to a simmer over low heat and cook for 5 minutes. Pack into hot sterilized jars and attach the lids.
Process in a boiling water bath for 15 minutes.
This recipe yields about 3 pints.
