PICKLED PEPPER RELISH

Pickled Pepper Relish image

Here's an eye-catching medley that's an instant flavor booster. "I love it on barbecued beef sandwiches, or added to coleslaw or potato salad," notes Karen Barb from Layton, Utah. "It's also great heated on a chicken breast or pork chop."

Provided by Taste of Home

Time 30m

Yield 1 cup.

Number Of Ingredients 11

Ingredients

1/4 cup each finely chopped green, sweet red and yellow pepper
1 teaspoon finely chopped jalapeno pepper
2 tablespoons canned chopped green chilies
3 tablespoons finely chopped onion
1/2 cup water
1/2 teaspoon salt
1 small bay leaf
1/4 teaspoon ground allspice
1/8 teaspoon ground coriander
3 tablespoons white vinegar
2 tablespoons sugar

Steps:

Place the peppers, chilies and onion in a 2-cup glass container; set aside. In a saucepan, bring water and salt to a boil. Ladle boiling liquid over pepper mixture. Stir in the bay leaf, allspice and coriander. Cover and refrigerate for 12 hours or overnight. , In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. Drain pepper mixture; discard bay leaf. Transfer to a serving bowl; stir in vinegar mixture. Serve with a slotted spoon.

Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 313mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges