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Yellow Pepper Relish

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  3 Hours
  2 cups
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 chile or jalapeno pepper, seeded and minced (optional)
Yellow Pepper Relish Recipe at
Put water on to boil in a medium saucepan.

Meanwhile, shred 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 chile (or jalapeno), if using, in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 cups
Calories: 17
Sodium: 19mg
% Cal. from Fat: 0%
Carbohydrates, Total: 4g
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