Post by Loupy on Aug 22, 2011 19:33:21 GMT -7
Yellow Pepper Relish
From EatingWell.com
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.
Serves: 10
Total Time: 3 hr
Prep Time: 15 min
Cook Time: 45 min
Ingredients:
3 cup(s) water
3 yellow bell peppers, seeded
2 medium onions, peeled
1/3 cup(s) sugar
1/3 cup(s) cider vinegar
1 1/2 tablespoon(s) frozen pineapple juice concentrate
1/4 teaspoon(s) salt
1 serrano chile, or jalapeño pepper, seeded and minced (optional)
Directions:
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 jalapeño), 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.
Nutritional Information
Calories 17
Total Fat 0
Saturated Fat 0
Cholesterol 0
Sodium 19mg
Total Carbohydrate 4g
Dietary Fiber --
Sugars --
Protein 0
Calcium 0
From EatingWell.com
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.
Serves: 10
Total Time: 3 hr
Prep Time: 15 min
Cook Time: 45 min
Ingredients:
3 cup(s) water
3 yellow bell peppers, seeded
2 medium onions, peeled
1/3 cup(s) sugar
1/3 cup(s) cider vinegar
1 1/2 tablespoon(s) frozen pineapple juice concentrate
1/4 teaspoon(s) salt
1 serrano chile, or jalapeño pepper, seeded and minced (optional)
Directions:
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 jalapeño), 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.
Nutritional Information
Calories 17
Total Fat 0
Saturated Fat 0
Cholesterol 0
Sodium 19mg
Total Carbohydrate 4g
Dietary Fiber --
Sugars --
Protein 0
Calcium 0
