Peppers, Sweet

Sweet Pepper Relish

Posted by Carole Koch

Try this with hamburgers! Use three different colors of peppers, if you have them, but any combination of bell peppers will work just fine.

3 large bell peppers, cored, seeded, de-ribbed and cut into 2-inch chunks (about 4 1/2 cups)
1 large yellow onion, cut into 2-inch chunks (about 2 cups)
1 cup cider vinegar
1/2 cup pure maple syrup
1 1/2 teaspoons dry mustard
1/2 teaspoon hot red pepper flakes
1 tablespoon finely chopped peeled fresh ginger
4 medium cloves garlic, smashed, peeled and minced
2 teaspoons cardamom seeds

Place the peppers and onion in a food processor; pulse until finely chopped but not pureed or mushy (a few larger pieces are fine).

Scrape into a 2 1/2-quart soufflé dish. Add the remaining ingredients and stir to combine. Cover tightly and microwave at 100% for 4 minutes, or until vegetables are cooked but still firm. Carefully uncover and stir. Cook,
uncovered, at 100% for 2 minutes longer, or until liquid is reduced to the consistency of a relish.

Makes 3 1/2 cups.

From “Vegetable Love,” Barbara Kafka, Artisan, 2005.

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