Shelly's Recipe

TRICOLOR PEPPER RELISH

Category: Miscellaneous

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 green bell pepper, chopped
2 Serrano peppers, seeded and finely diced
1 medium onion, chopped
1 1/2 teaspoons olive oil
3 cups water
1 1/2 tablespoons tomato paste
2 teaspoons cane syrup, corn syrup will do
1 teaspoon cornstarch
1/2 teaspoon salt
1 1/2 teaspoon yellow mustard seeds
1 teaspoon crushed red pepper
1/4 cup white vinegar
1 tablespoon chile powder
1 teaspoon paprika
1 -10 oz jar sweet pickle salad cubes or relish

Heat the oil in a large saucepan over medium saucepan. Sauté diced onion and peppers in the oil for 5 minutes, until onions are soft but not brown. Add the water and stir. Whisk the tomato paste, corn syrup and cornstarch together in a small bowl and stir in to the pan. Add the salt, mustard seeds and crushed pepper stirring into the mix. Bring to a boil and reduce heat to a medium simmer cooking for 30 minutes.

Add the vinegar, chile powder, and paprika and cook until liquid has reduced and sauce is thick, about another 30 minutes stirring the last half of cooking time to prevent sticking.

Stir in the sweet cubes and remove from heat. Serve relish over hotdogs, sausage dogs or even hamburgers, whatever else needs a sweet hot relish. Store in the refrigerator for about 2 weeks. Makes about 3 cups