Tricolor Sweet Pepper Relish
You can never have too many side dish recipes, so give Tricolor Sweet Pepper Relish a try. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 6 and costs 63 cents per serving. One serving contains 74 calories, 1g of protein, and 1g of fat. If you have white wine vinegar, yellow bell pepper, white sugar, and a few other ingredients on hand, you can make it. This recipe from Serious Eats has 70 fans. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 76%, this dish is solid. Similar recipes are Pork with Sweet Pepper Relish, Sweet Pepper Relish(Heinz), and Oysters with Sweet Pepper Relish.
Servings: 6
Ingredients:
1/4 teaspoon celery seeds
1 teaspoon kosher salt
1 large orange bell pepper, cored, seeded, and cut into 1/8-inch dice
1 large red bell pepper, cored, seeded, and cut into 1/8-inch dice
4 cups water
1/3 cup white sugar
1/4 cup white wine vinegar.jpg)
1 large yellow bell pepper, cored, seeded, and cut into 1/8-inch dice
1 1/2 teaspoon yellow mustard seeds
Equipment:
sauce pan
sieve
Cooking instruction summary:
Procedures 1 Bring 4 cups of water to a boil in a small saucepan over high heat. Removed from heat, add in diced peppers and let steep for 5 minutes. Strain peppers through fine mesh strainer. 2 Add in vinegar, sugar, mustard seeds, salt, and celery seeds into now empty saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. 3 Add peppers and simmer, stirring occasionally, until little liquid remains, 15-20 minutes. Transfer relish to a jar, let cool slightly, then cover and place in refrigerator until completely chilled. Store in refrigerator for up to 2 weeks.
Step by step:
1. Bring 4 cups of water to a boil in a small saucepan over high heat.
2. Removed from heat, add in diced peppers and let steep for 5 minutes. Strain peppers through fine mesh strainer.
3. Add in vinegar, sugar, mustard seeds, salt, and celery seeds into now empty saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar.
4. Add peppers and simmer, stirring occasionally, until little liquid remains, 15-20 minutes.
5. Transfer relish to a jar, let cool slightly, then cover and place in refrigerator until completely chilled. Store in refrigerator for up to 2 weeks.
Nutrition Information:
covered percent of daily need
