All Recipes Best Recipe Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Ingredients

12 jalapeno peppers, seeded and halved 2 ripe tomatoes 1 small onion, finely chopped 1 green apple, finely grated ½ cup red wine vinegar ½ cup white sugar

Nutrition Info

75.9 calories carbohydrate: 19.1 g cholesterol: : - fat: 0.2 g fiber: 1.2 g protein: 0.7 g saturatedFat: : - servingSize: - sodium: 4 mg sugar: 16.1 g transFat: : - unsaturatedFat: : -

Preheat oven to Broil.
Lay the peppers, cut side down, on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel, allow to cool.
Cut a small X in the base of the tomatoes. Place in a small bowl, cover with boiling water, and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes, chop flesh finely.
In a medium saucepan combine onion, apple, vinegar and sugar with tomatoes and peppers. Heat over medium heat, stirring until sugar has dissolved, bring to a boil. Reduce heat to low and simmer for 30 minutes. Store, covered, in the refrigerator for up to 1 month.

8 servings

Can be used as a relish with cheese. Add to soups for a kick.