Serves: 3
Total Calories: 390
In a 3-quart kettle, combine sugar, vinegar, and salt. Bring to a boil. Stir in red peppers and onions and return to a boil simmer 15 minutes or until onions are transparent. Allow mixture to cool. Ladle into clean jars, leaving 1/8 -inch headspace. Wipe rims with a damp cloth. Seal with lids according to manufacturer's directions. Refrigerate up to 3 months.
If desired, relish can be canned. Process in a boiling water bath.
NOTE: Serve as a relish with meats and poultry dishes, or served on crackers spread with cream cheese.
This Red Pepper Relish recipe is from the Farmer's Market Cookbook. Download this Cookbook today.
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