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Yellow Pepper Relish
Source: Eating Well

A sweet and spicy relish.

Prep Time: 135 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 32 servings
Amount Per Serving
Calories 15.7
Total Carbs 4.0 g
Dietary Fiber 0.4 g
Sugars 3.5 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.2 g
Sodium 19.4 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Yellow Pepper Relish
3 cup  cold water
3 each  medium bell peppers
2 each  medium onions
0.3333 cup  sugar
0.3333 cup  cider vinegar
2 tbsp  unsweetened frozen pineapple juice concentrate
0 1/4 tsp  salt
1 tsp  serrano peppers, chopped
  1. Boil water in a medium saucepan.
  2. Meanwhile, shred peppers and onions with the large hole side of a box grater into a large bowl. Finely chop any remaining pieces of onion or pepper and add them to the bowl.
  3. Cover with the boiling water and set aside for 10 minutes.
  4. Drain in a large colander for 5 minutes (don't squeeze out any moisture).
  5. Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt and chile (or jalapeno), if using, in a large saucepan.
  6. Bring to a simmer over medium high heat, stirring occasionally.
  7. Reduce heat to medium low and gently simmer until thickened and tender, 25 to 30 minutes. If the mixture gets too dry before the peppers are tender, add water, 2 tablespoons at a time.
  8. Refrigerate, uncovered, until chilled, about 2 hours.

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