Category: Relishes

2 Large red bell peppers

2 Large yellow bell peppers

8 Serrano chilies,red or green

1 cup Sugar

2/3 cup Distilled white vinegar

1. Stem, seed, and cut in fine strips red and yellow peppers and serrano chilies. Mix with sugar and vinegar.



2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered; stir often until most of the liquid evaporates, about 30 minutes. Cool; if made ahead, chill airtight up to 1 week. Makes about 1 1/2 cups.



~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ