Green Pepper Relish
Yield: Makes 1-3/4 cups.
Can be served with all cold meats.
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- 2 pounds sweet green peppers
- 1 pound tomatoes, peeled and diced
- 1 pound onions, peeled and sliced
- 1/4 cup olive oil
- 1 teaspoon salt
- 3/4 cup wine vinegar
Instructions:Remove stems and seeds from the peppers. Slice the peppers lengthwise. Place the peppers, tomatoes, onions, olive oil and salt in a saucepan. Cover and simmer 1 hour, stirring from time to time.
Add the vinegar and continue to simmer, uncovered, until most of the liquid has evaporated. Cool and place in covered bowl or jar. Refrigerate for two days before using.