I saw a recipe for red pepper relish in a magazine that looked so tasty I had to try it. But when I looked at the ingredients I thought it needed a “healthy change”.
I also really like the multi-colored peppers instead of all red because they look so festive and are so good for you! (The healthiest foods have the brightest colors). Peppers retain pesticides, so if you can buy organic it’s best. Sweet peppers lack capsaicin (chemical that makes hot peppers hot) so they aren’t fire-y like jalapenos.
All colored peppers start out green, so green peppers are really un-ripe colored peppers. Red, yellow and orange are a bit easier to digest than green, so if you think peppers “bother your stomach” and you’ve never tried the multi-colored, give it a try.
Peppers are extremely high in anti-oxidant Vitamins A, C, and K. they are also high in phytochemicals which have been studied for their role in cancer fighting.
1 cup of red peppers can provide 100% of your daily vitamin A and C requirements.
- 4 medium red, orange or yellow peppers (or 20 mini peppers) chopped small about 2 cups
- 1 medium red or white sweet onion chopped small
- sea salt and pepper
- 1 tBs extra virgin olive oil
- 1/3 cup honey
- 1/2 cup red wine vinegar
- In medium saucepan heat olive oil over medium heat. Add Chopped peppers and onion. Season with a few pinches of sea salt and pepper.
- Cook, stirring occasionally until peppers start to soften (about 6 minutes).
- Add 1/2 c red wine vinegar and 1/3 c honey and stir. Turn heat down and simmer uncovered, until most of the liquid is gone about 15 – 20 minutes.
- Remove from heat.
- Add 1 tsp vinegar and let cool completely. Store in airtight container in fridge up to 4 days.
Makes 2 cups
Nutrition: serving size 2 tBs: calories: 35, fat: 1g, protein: 1g, carbs: 8g, fiber: 1g, 12% RDA vitamin C and Vitamin
Try pepper relish on:
- on a humus sandwich
- on rice crackers
- with avocado for a guacamole twist
- in hot or cold pasta
- to top your veggie burger