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Here's an eye-catching medley that's an instant flavor booster. “I love it on barbecued beef sandwiches, or added to coleslaw or potato salad,” notes Karen Barb from Layton, Utah. “It's also great heated on a chicken breast or pork chop.”
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup equals 36 calories, trace fat (trace saturated fat), 0 cholesterol, 313 mg sodium, 9 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.
Originally published as Pickled Pepper Relish in Cooking for 2 Summer 2007, p61
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Reviewed on Jul. 20, 2008 by r1teri
if you would use peter peppers in place of the jalapeno pepper, it will really kick it up a notch.
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