6 red bell peppers (cored and cut into chunks)
1 cup Heinz plain or Nakano brand white vinegar
1 1/2 cups granulated sugar
1 tsp. salt
Place prepared chunks into blender with vinegar and chop. Add sugar and salt. Simmer all ingredients in a pot for 45 minutes.
In a separate cup, whisk together 2 teaspoons of corn starch and 2 teaspoons of water.
Slowly drizzle corn starch mixture into red bell pepper relish, stirring with whisk until the mixture coats the back of a spoon and thickens a little.
Makes 3 batches. Place cooled relish equally in three glass jelly jars. It's great for gift giving and freezes well. Just defrost in the refrigerator overnight when you want to use one. Pour cold relish over a block of cream cheese and serve with various crackers.
edited by Kathleen Revak
1 1/2 cups granulated sugar
1 tsp. salt
Place prepared chunks into blender with vinegar and chop. Add sugar and salt. Simmer all ingredients in a pot for 45 minutes.
In a separate cup, whisk together 2 teaspoons of corn starch and 2 teaspoons of water.
Slowly drizzle corn starch mixture into red bell pepper relish, stirring with whisk until the mixture coats the back of a spoon and thickens a little.
Makes 3 batches. Place cooled relish equally in three glass jelly jars. It's great for gift giving and freezes well. Just defrost in the refrigerator overnight when you want to use one. Pour cold relish over a block of cream cheese and serve with various crackers.
edited by Kathleen Revak
No comments:
Post a Comment