Makes 6 to 8 cups
Serve this relish with any roasted meat or poultry.
• 3 large red peppers, seeded and finely chopped
• 3 large green peppers, seeded and finely chopped
• 2 medium onions, finely chopped
• 1 large sprig fresh rosemary, or 1 tablespoon dried
• 1 1/2 quarts boiling water
• 3/4 cup rosemary-flavored vinegar (or red wine vinegar)
• 3/4 cup sugar
• 1 tablespoon salt
1. Place the chopped vegetables and the rosemary in a large nonreactive saucepan. Pour in the boiling water and let stand 5 minutes. Reserving the liquid, drain the vegetables and return them to the saucepan. Add enough water to the reserved liquid to equal 2 quarts.
2. In another large saucepan over high heat, bring the liquid to a boil. Pour the boiling liquid over the vegetables again. Let stand for 10 minutes. Drain and return the vegetables to the saucepan. Add the vinegar, sugar, and salt. Over high heat, bring the mixture to a boil. Reduce the heat to low and simmer 10 minutes. Remove from the heat.
3. If you used fresh rosemary, remove the sprig. Cool the relish to room temperature, then refrigerate in sterilized airtight containers. The relish will keep as long as 6 months in the refrigerator.
—Ellen Johansen, Mason, New Hampshire