Matty's Heide's Snappy Pepper Relish

from Chef Brandon Biederman

October 25, 2007

Makes 2 Cups

Ingredients:

2 Each Red Peppers
*1/2 Each Poblano Pepper
1/2 Each White Onion
1 Clove Garlic
3/4 Cup Sugar
2 Cups White Wine Vinegar
1 Cup Apple Juice
1 Tablespoon Tomato Paste
1/8 Teaspoon Kosher Salt

*The poblano is in no way traditional. It is my own inclusion to add a little color, and spice. Optional.

Core and small dice the red and poblano peppers. Dice the onion half, and finely chop the raw garlic. Place vegetables into a stainless steel, non-reactive sauce pan.

Add white wine vinegar, apple juice, and tomato paste to the sauce pan with the peppers, onion, and garlic. Everything but the salt.

Place the sauce pan over high heat, and bring mixture to a boil. Once boiling, lower heat to a simmer. Simmer mixture while stirring occasionally to reduce by half--a thick, relish consistency. Keep a close eye on the sauce to prevent scorching and/or over reducing.

Remove from heat, and season with salt. Chill overnight before serving.

Store chilled for up to 2 months.