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- 1 teaspoon vegetable oil
- 1 cup finely chopped onion
- 3/4 cup jalapeño pepper jelly
- 1/4 cup cider vinegar
- 1 cup chopped bread-and-butter pickles
- 1/2 cup chopped sweet or hot pickled Peppadew peppers
- Salt, to taste
In a saucepan, heat the oil. Add the onion and cook over low heat until softened, about 10 minutes. Add the jalapeño jelly and cider vinegar and bring to a boil. Cook over moderate heat until thickened, about 6 minutes. Let cool, then stir in the pickles and peppadews. Season with salt.
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Recipe reprinted by permission of Publisher. All rights reserved.
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