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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Yellow Pepper Relish

Source: Eating Well

A sweet and spicy relish.

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 0.0 Fat, 0.2 Vegetables, 0.0 Fruits, 0.1 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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Servings

Ingredients

Yellow Pepper Relish 3.0
3 cup cold water 3.0
3 each medium bell peppers 2.0
2 each medium onions 0.3333
0.3333 cup sugar 0.3333
0.3333 cup cider vinegar 2.0
2 tbsp unsweetened frozen pineapple juice concentrate 0.25
0 1/4 tsp salt 1.0
1 tsp serrano peppers, chopped

Directions

Boil water in a medium saucepan.
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.
Cover with the boiling water and set aside for 10 minutes.
Drain in a large colander for 5 minutes (don't squeeze out any moisture).
Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt and chile (or jalapeno), if using, in a large saucepan.
Bring to a simmer over medium high heat, stirring occasionally.
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.
Refrigerate, uncovered, until chilled, about 2 hours.