Picante Pepper Relish Recipe

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Picante Pepper Relish Recipe

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In addition to being served with different meats or fajitas, this zippy relish tastes terrific with corn chips.—Olivia Abrams, Canton, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 can (11-1/2 ounces) spicy hot V8 juice
  • 1 medium onion, chopped
  • 1 medium tomato, seeded and chopped
  • 1 cup minced fresh cilantro
  • 4 to 5 serrano peppers, seeded and minced
  • 3 tablespoons lemon juice
  • 1 teaspoon salt

Directions

In a bowl, combine all ingredients. Cover and refrigerate. Serve as an accompaniment to meat and fajitas. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Picante Pepper Relish in Country Woman July/August 1998, p35

Nutritional Facts

1/4 cup: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 281mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 1 can (11-1/2 ounces) spicy hot V8 juice
  • 1 medium onion, chopped
  • 1 medium tomato, seeded and chopped
  • 1 cup minced fresh cilantro
  • 4 to 5 serrano peppers, seeded and minced
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  1. In a bowl, combine all ingredients. Cover and refrigerate. Serve as an accompaniment to meat and fajitas. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Picante Pepper Relish in Country Woman July/August 1998, p35

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