Picante Pepper Relish

In addition to being served with different meats or fajitas, this zippy relish tastes terrific with corn chips.—Olivia Abrams, Canton, Texas

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as Picante Pepper Relish in Country Woman July/August 1998

RECOMMENDED VIDEO

Follow along as we show you how to make these fantastic recipes from our archive.

Reviews

My Review

Click stars to rate

Average Rating:

Originally Published on sitename.com