Recipe - Four-Pepper Relish

Dottie Cross TMPJ72B
2 Large red bell peppers;
seeded and finely chopped
2 Large green bell peppers;
seeded and finely chopped
2 Large yellow bell peppers;
seeded and finely chopped
2 Small fresh hot chile pepper
seeded and finely chopped
2 Medium red onions, finely ch
1 1/3 cup White wine vinegar
1 cup Sugar
One half chopped fresh coriander
2 teaspoon Salt

Put the peppers and onions in a heavy enamel or stainlesssteel saucepan.
Add sufficient water to cover and bring to a boil over high heat. Boil for
1 minute, then drain well in a colander. Return the vegetables to the pan
and add the remaining ingredients. Bring the mixture to a simmer over low
heat and cook for 5 minutes. Let cool, pack into hot sterilized jars and
attach the lids. Process in a boiling water bath for 5 minutes. Remove from
the water and cool completely at room temperature. Makes about 3 pints.
Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by
Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini