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Pepperoni Relish

Chef.Foodie's picture
  Red peppers To Taste
  Onions 2 Large
  Wine vinegar 16 Ounce
  Granulated sugar 8 Ounce
  Salt 1 Tablespoon

This will be much more than you need; keep the rest in jars with screw tops.
It wffl keep indefinitely in a cold place.
Split 12 red peppers and remove the seeds.
Chop peppers coarsely, pour boiling water over them and let stand for 5 minutes Drain.
Pour more boiling water over them and let stand for 10 minutes.
Add 2 chopped onions.
Boil 16 oz. wine vinegar, 8 oz. granulated sugar and 1 tablespoon salt for 5 minutes.
Pour over the peppers.
Cook for 10 minutes after the mixture has come to the boil.
Put into hot glass jars.
Store in refrigerator or cool place.
Use sufficient relish to moisten the prawns and artichokes thoroughly.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1217 Calories from Fat 6

% Daily Value*

Total Fat 0.66 g1%

Saturated Fat 0.27 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5875.5 mg244.8%

Total Carbohydrates 287 g95.7%

Dietary Fiber 10.9 g43.4%

Sugars 253.6 g

Protein 7 g14.3%

Vitamin A 7.8% Vitamin C 106.3%

Calcium 17.7% Iron 19.3%

*Based on a 2000 Calorie diet

Pepperoni Relish Recipe