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Sweet Pepper Relish

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

This brightly colored concoction is easy to make, keeps well in the refrigerator and adds a zesty flavor and crispy texture to anything.  Amazing served with cheese and crackers.  I like it on sandwiches, or next to rice and other grains. Also fabulous plopped on top of Squash and Raisin Stuffed Chicken Breasts (see Feeding the Whole Family).

1 cup finely diced red, orange or yellow
bell pepper
1 jalapeno pepper, diced fine
3 tablespoon sugar
3 tablespoons unfiltered apple cider vinegar
Pinch of sea salt

Cut peppers and jalapenos into a tiny ¼ “dice and place in a clean jar.  Add sugar, vinegar and salt and stir to mix.  Put a lid on the jar and keep in the refrigerator.  The flavors deepen with time.

Preparation time: 10-15 minutes
Makes 1 cup

6 Comments:

Rima P
Can I use xylitol instead of sugar for this recipe (sweet pepper relish)/
November 27, 2009, 2:33 pm

Cynthia Lair
Rima, I have never used xylitol in this recipe. If you are used to the flavor of this sweetener it could work. I would start by using half as much and work toward a taste that is pleasing to you.
November 27, 2009, 4:21 pm

Rebecca
Do you have any recommendations for what to serve this relish with? Thanks!
October 11, 2010, 8:06 pm

thomas brophy
how long will this keep and be safe to consume?
October 29, 2012, 11:22 am

Cynthia Lair
Thomas, This should keep in the refrigerator for about a week. Longer if you processed (via traditional canning methods) the jar.
October 29, 2012, 1:01 pm

Susan Forrester
Anyone know where I can buy sweet pepper relish close to Fort Leonard Wood or Houston, MO. I bought a jar and can't remember where I bought it?
May 18, 2015, 10:19 am

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