RECIPE # 3979 - RED PEPPER RELISH - Friday, April 20, 2007
LYNNE TOLLEY/MISS MARY BOBO'S BOARDING HOUSE
2 c cider vinegar
2 c sugar
2 T tomato paste
6 large red bell peppers, cored, seeded and chopped
2 medium onions, chopped
2 t salt
2 t whole mustard seed
1 t whole celery seed
pinch of crushed red pepper flakes
Combine vinegar, sugar and tomato paste in a large saucepan.
Bring to a boil. Add peppers, onions and seasonings. Simmer
about 30 minutes. Cool, cover tightly and refrigerate. If you
are a canner, seal in ½ pint jars. Delicious with speckled butter beans, pintos, white beans, crowder or black eyed peas.
Makes 8 cups.