Peach and Red Pepper Relish
Warm and colourful, this relish is a tangy match for pork, chicken or sharp cheese. It's also a no-fuss glaze to brush over pork or chicken in the last five minutes of cooking.
Servings: 9 cups (2.25 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 21 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit A | 2% |
| vit C | 15% |
Suggested Recipes
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6 cups (1.5 L ) chopped peeled peaches (about 6, or 2 lb/1 kg)
6 sweet red peppers (about 11/2 lb/750 g), finely chopped
1 jalape?epper, seeded and finely chopped
1 lemon, cut in half
1-1/2 cups (375 mL) cider vinegar
3 cups (750 mL) granulated sugar
Preparation:
In large Dutch oven, combine peaches, red peppers, jalape?epper, lemon and vinegar; bring to boil. Reduce heat and simmer until peaches and peppers are tender, about 20 minutes.
Discard lemon. Add sugar; return to boil. Reduce heat to medium; cook, stirring often, for 40 minutes or until thickened.
Pour into prepared 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Source
© CanadianLiving.com
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