This relish comes from “Learning to Cook with Marion Cunningham” and can be refrigerated for up to 10 days. “The fire is the cayenne pepper and the cool element is in the tomatoes, bell pepper and onion,” Cunningham wrote, suggesting one spoon it on corn, chicken, salmon or a baked potato.
Prep: 30 minutes. Cook: 3 minutes. Chill: 3 hours. Makes: 3 cups.
Ingredients
3 cups cherry tomatoes, finely chopped, juices reserved
1 green bell pepper, cored, seeded, finely chopped
1 red onion, finely chopped
1/4 cup each: cider vinegar, water
4 teaspoons sugar
1 1/2 teaspoons each: celery seed, mustard seed
1/2 teaspoon each: salt, freshly ground black pepper
1/8 teaspoon ground red pepper
Directions
Put the tomatoes and juices in a medium bowl; stir in bell pepper and onion.
Mix together the cider vinegar, water, sugar, celery seed, mustard seed, salt and peppers in a saucepan; heat to a boil over high heat. Boil 1 minute. Remove from the heat; pour over the prepared vegetables. Cool. Cover; refrigerate at least 3 hours.
Nutrition information. Per 2 tablespoons: 11 calories, 0 percent of calories from fat, 0.14g fat, 0.02g saturated fat, 0mg cholesterol, 2g carbohydrates, 0.3g protein, 100mg sodium, 0.5g fiber,
