Red and Yellow Pepper Relish |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons (1/4 stick) butter | 2 tablespoons olive oil | 1 large onion, thinly sliced |
| 1 red bell pepper, coarsely chopped | 1 yellow bell pepper, coarsely chopped | 1/3 cup coarsely chopped pitted Kalamata olives |
| 1 tablespoon Dijon mustard | 1 large garlic clove, chopped | |
| 1 | Melt butter with oil in heavy large skillet over medium-high heat. Add onion; saute until golden, about 5 minutes. Add peppers; saute until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. Bring to room temperature. before serving |