I made this relish for the first time this weekend. Surprise! It's from Everyday Food.
Back to the relish. I think I'm in love. The sweet bell pepper combined with the bite of onion, vinegar, and black pepper is delicious. Put it on a cracker smeared with goat cheese...addictive.
Thankfully, the recipe made enough that it lasted through a dinner with friends on Saturday night and on into the week. It will likely make an appearance or two this weekend when my parents are visiting...I'm really trying not to eat it all before then!
The bright, festive color has me thinking that small jars of relish would be a great present to give neighbors or coworkers at Christmas. That also might just be an excuse to make more and keep a couple "extra" jars in my fridge.
Red Pepper Relish
from Everyday Food (September 2011)
In a medium saucepan, heat 2 teaspoons extra-virgin olive oil over medium-high. Add 4 mediumred bell peppers, diced small, and 1 medium red onion, diced small; season with coarse salt andground pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add 1/2 cup red-wine vinegar and 1/4 cup sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in 1 1/2 teaspoons vinegar. Let cool completely, about 1 hour. To store, refrigerate in airtight container, up to 4 days.