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Red Pepper Onion Relish

 Red Pepper Onion Relish
“This relish makes the most of sweet red peppers and tangy, caramelized onions,” notes field editor Trisha Kruse of Eagle, Idaho. “Don't be surprised if your picky 'veggie avoiders' go back for seconds.”
3 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium sweet red pepper, sliced
  • 1 medium red onion, thinly sliced
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon butter
  • 1 garlic clove, minced
  • 2 tablespoons dry red wine or reduced-sodium beef broth
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a nonstick skillet coated with cooking spray, saute red pepper and
  • onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes
  • longer.
  • Stir in the wine or broth, basil, salt and pepper. Reduce heat to
  • medium-low. Cook, uncovered, for 10-15 minutes or until liquid is
  • evaporated and vegetables are golden brown, stirring often. Yield: 1
  • cup.
Nutritional Facts: 1/3 cup equals 46 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 107 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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Red Pepper Onion Relish (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.