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Categories:
apples lemon juice onion sweet red pepper yellow pepper canola oil Curry cayenne pepper brown sugar vinegar fresh cilantro
Viewed: 8 - Published at: 6 years agoIngredients
- 2 lb Granny Smith apples
- 2 Tbsp. Fresh lemon juice
- 1 lrg Red Bermuda onion diced
- 1 x Sweet red pepper diced
- 1 x Yellow pepper diced
- 2 Tbsp. Canola oil
- 2 Tbsp. Curry pwdr
- 1 tsp Cayenne pepper
- 1/2 c. Brown sugar - (firmly packed)
- 1/2 c. Cider vinegar
- 1/2 c. Fresh cilantro leaves - (loosely packed)
Method
- Core and slice the apples into thin wedges.
- Place in a bowl, toss with the lemon juice and reserve.
- Put the diced onion, peppers and oil in a nonstick 3-qt saucepan and saute/fry over medium heat till the vegetables are soft and wilted.
- Turn the heat to low, add in the dry spices and stir to coat the vegetables proportionately and release the full flavors of the spice mix.
- Add in the sugar and continue cooking till it melts and begins to bubble.
- Add in the vinegar slowly and carefully to avoid splashing.
- Continue cooking 5 min.
- Stir in the reserved apples and their juice and cook no more than 2 to 3 min, watching to be sure the apples do not overcook and become mushy.
- Remove from the heat and set the pan in an ice-water bath to cold the relish as quickly as possible.
- Chop the cilantro leaves coarsely and add in to the relish at the last moment before serving.
- Without the cilantro leaves, the relish will keep 1 to 2 weeks in the refrigerator, longer if properly stored in air-tight jars.
- This recipe yields 1 qt of relish.
