RECIPE # 3979 - RED PEPPER RELISH - Friday, April 20, 2007
LYNNE TOLLEY/MISS MARY BOBO'S BOARDING HOUSE
2 c cider vinegar 2 c sugar 2 T tomato paste 6 large red bell peppers, cored, seeded and chopped 2 medium onions, chopped 2 t salt 2 t whole mustard seed 1 t whole celery seed pinch of crushed red pepper flakes
Combine vinegar, sugar and tomato paste in a large saucepan. Bring to a boil. Add peppers, onions and seasonings. Simmer about 30 minutes. Cool, cover tightly and refrigerate. If you are a canner, seal in ½ pint jars. Delicious with speckled butter beans, pintos, white beans, crowder or black eyed peas.