About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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Tricolor Sweet Pepper Relish
About This Recipe
|Yield:||makes about 1 1/2 cups|
|Active time:||15 minutes|
|Total time:||35 minutes|
|This recipe appears in:||Sauced: Tricolor Sweet Pepper Relish|
- 4 cups water
- 1 large red bell pepper, cored, seeded, and cut into 1/8-inch dice
- 1 large yellow bell pepper, cored, seeded, and cut into 1/8-inch dice
- 1 large orange bell pepper, cored, seeded, and cut into 1/8-inch dice
- 1/4 cup white wine vinegar
- 1/3 cup white sugar
- 1 1/2 teaspoon yellow mustard seeds
- 1 teaspoon kosher salt
- 1/4 teaspoon celery seeds
Bring 4 cups of water to a boil in a small saucepan over high heat. Removed from heat, add in diced peppers and let steep for 5 minutes. Strain peppers through fine mesh strainer.
Add in vinegar, sugar, mustard seeds, salt, and celery seeds into now empty saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar.
Add peppers and simmer, stirring occasionally, until little liquid remains, 15-20 minutes. Transfer relish to a jar, let cool slightly, then cover and place in refrigerator until completely chilled. Store in refrigerator for up to 2 weeks.