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HOT PEPPER RELISH (CL)

Ingredients: 3 Cup(s) Finely chopped red bell 1 Cup(s) Finely chopped yellow pepper 2 Cup(s) Finely chopped onion 2 Cup(s) Cider vinegar 3/4 Cup(s) Sugar 2 Teaspoon(s) Mustard seed 2 Teaspoon(s) Salt 1 Teaspoon(s) Crushed red pepper flakes Directions: In a heavy saucepan combine the pepper, onion, cider vinegar, sugar, mustard seed, salt and red pepper flakes. Bring mixture to a simmer and cook, stirring occasionally, for about 1 hour, or until reduced to about 3 cups. Relish will keep covered in refrigerator for about 1 month. Yield: 3 cups
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Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chi Hot pepper & garlic spaghetti Process the chili peppers, 6 of the garlic cloves & the water in a food processor or blender until it makes a pungent, soup-like mixture. Take care when opening up the top, as the fumes will be strong. Bring a large pan of boiling salted water Roasted yellow pepper soup and roasted tomato soup with serr To roast peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, Cranberry apple relish Wine & pepper cream sauce Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly 2-3 minutes o Red pepper soup 1. 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