A colorful relish for burgers, this is also great stirred into nonfat yogurt for a vegetable dip or combined with light mayonnaise for a zippy salad dressing.
Make Ahead Tip: Cover and refrigerate for up to 1 week.
- 3 cups water
- 3 yellow bell peppers, seeded
- 2 medium onions, peeled
- 1/3 cup sugar
- 1/3 cup cider vinegar
- 1 1/2 tablespoons frozen pineapple juice concentrate
- 1/4 teaspoon salt
- 1 serrano chili or jalapeño pepper, seeded and minced (optional)
Put the water on to boil in a medium saucepan.
Meanwhile, shred the peppers and onions with the large-hole side of a box grater into a large bowl. Finely chop any remaining pieces of onion or pepper and add them to the bowl. Cover with the boiling water and set aside for 10 minutes. Drain in a large colander for 5 minutes (don't squeeze out any moisture).
Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt and chili (or jalapeño), if using, in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low and gently simmer until thickened and tender, 25 to 30 minutes. If the mixture gets too dry before the peppers are tender, add water, 2 tablespoons at a time. Refrigerate, uncovered, until chilled, about 2 hours.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
17 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 19mg sodium; 4g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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