This easy and versatile relish requires only 15 minutes of prep, then an hour of chilling time for the flavors to meld. Sweet and hot peppers add contrasting flavor. Try the relish with pita chips, as a topping for grilled chicken breast or by itself.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl gently combine onion, sweet peppers, chile pepper, garlic, diced tomatoes, black-eyed peas, and vinegar. Season to taste with salt and pepper Top with tomato slices, if desired. Refrigerate 1 hour for flavors to blend and for chiles to pickle.

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Tips

Serve this relish with chips as a good-luck appetizer at New Year's gatherings.

*

Wear plastic or rubber gloves when working with hot chile peppers, such as serranos, to prevent the volatile oils from burning skin and eyes. If your bare hands touch the peppers, wash immediately with warm soapy water. Wash utensils and cutting board with hot soapy water.

Tips

QUICK PICKLING Submerge chiles in a vinegar bath for 30 minutes to soften texture and mellow flavor. For this relish, seasoned rice vinegar has the right amount of sweetness.

Nutrition Facts

50 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 72 mg sodium. 57 mg potassium; 9 g carbohydrates; 2 g fiber; 2 g sugar; 3 g protein; 0 g trans fatty acid; 243 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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