A number of years ago, Safeway sold a food magazine called, “Select” that featured their products in the recipes. Recently, I was going through some magazine I found and clipping the recipes I wanted to save. This recipe was one of them. The interesting thing is, if I had gone through these magazines before three or so years ago, I would not have been interested in this recipe. Three years ago is when I found that I liked red peppers even though I do not like the green ones.
This has become one of my favorite things to have on hand. I try to keep some of this in my fridge at all times. The recipe recommended that the relish be served with cream cheese. In the photo, I have “frosted” 4-oz. of soft cream cheese, turned upside down, with the relish. I have also used it in a dip, as a condiment to meat and poultry, and spread by itself on crackers. This would be great served at a Super Bowl Party this weekend.
Although the recipe calls for white wine vinegar, I have used red wine vinegar and rice vinegar with good results.
Sweet/ Hot Red Pepper Relish
2 red bell pepper (about 1 lb. total)
1 onion (1/2 lb.) peeled
1 c. Safeway Select Verdi White Wine Vinegar or red wine or rice vinegar
1 c. sugar
1/2 t. to 2 T. hot chili flakes (optional) I am a wimp and use 1/2 t. which makes it plenty spicy for me.
Coarsely chop peppers and onion and place in a food chopper or blender. Chop till particles are about 1/8 inch. Place in a medium saucepan and add vinegar, sugar and chili flakes. Bring mixture to a boil over high heat. Cook, stirring often, over medium-high heat until liquid looks syrupy and is reduced to about 3 tablespoons, about 24 minutes. Add salt to taste. Serve spread over cream cheese with crackers, add to sour cream for a dip, use as a relish with meat or poultry. May be stored, tightly covered, in the refrigerator up to a month. Makes 1 to 1 1/2 cups.