Bell Pepper Relish

1/2 each, green, red and orange bell pepper (I like the colors)
1 clove garlic, chopped
1/8 teaspoon sea salt (or to taste)
1 jalapeño pepper (or to taste - optional)

Wash, clean and coarsely chop peppers. Put peppers, garlic and salt in
food processor. Process in short bursts, scraping down the sides
frequently. Taste, add more salt if needed. I like it a little chunky.
Best fresh but can be refrigerated for a day or so.

Can be used as a relish with meat, eggs. Goes great with whole wheat
pita bread with your favorite meat or scrambled eggs. Also good in an
omelets with cheese (I like goat cheese).

Carbs: about 35 carbs for the whole recipe

"Andrea2" > wrote in message
...
> Bell Pepper Relish
>
> 1/2 each, green, red and orange bell pepper (I like the colors)
> 1 clove garlic, chopped
> 1/8 teaspoon sea salt (or to taste)
> 1 jalapeño pepper (or to taste - optional)
>
> Wash, clean and coarsely chop peppers. Put peppers, garlic and salt in
> food processor. Process in short bursts, scraping down the sides
> frequently. Taste, add more salt if needed. I like it a little chunky.
> Best fresh but can be refrigerated for a day or so.
>
> Can be used as a relish with meat, eggs. Goes great with whole wheat
> pita bread with your favorite meat or scrambled eggs. Also good in an
> omelets with cheese (I like goat cheese).
>
> Carbs: about 35 carbs for the whole recipe'

Oh yum! This sounds good! I've been looking for recipes with hot peppers
in them that don't contain cheese, since I now know I have a dairy allergy.
I'll bet this would be good with onions, cilantro, tomatillos and tomatoes
in it too. Maybe even some beans and corn.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

Andrea2 > wrote:
: Bell Pepper Relish

: 1/2 each, green, red and orange bell pepper (I like the colors)
: 1 clove garlic, chopped
: 1/8 teaspoon sea salt (or to taste)
: 1 jalape?o pepper (or to taste - optional)

: Wash, clean and coarsely chop peppers. Put peppers, garlic and salt in
: food processor. Process in short bursts, scraping down the sides
: frequently. Taste, add more salt if needed. I like it a little chunky.
: Best fresh but can be refrigerated for a day or so.

: Can be used as a relish with meat, eggs. Goes great with whole wheat
: pita bread with your favorite meat or scrambled eggs. Also good in an
: omelets with cheese (I like goat cheese).

: Carbs: about 35 carbs for the whole recipe

This looks like it wudl be super with some fresh cilantro leaves cooped in
or just put on top. I must try it.

Wendy

Andrea2 wrote:
> Bell Pepper Relish
>
> 1/2 each, green, red and orange bell pepper (I like the colors)
> 1 clove garlic, chopped
> 1/8 teaspoon sea salt (or to taste)
> 1 jalapeño pepper (or to taste - optional)
>
> Wash, clean and coarsely chop peppers. Put peppers, garlic and salt in
> food processor. Process in short bursts, scraping down the sides
> frequently. Taste, add more salt if needed. I like it a little chunky.
> Best fresh but can be refrigerated for a day or so.
>
> Can be used as a relish with meat, eggs. Goes great with whole wheat
> pita bread with your favorite meat or scrambled eggs. Also good in an
> omelets with cheese (I like goat cheese).
>
> Carbs: about 35 carbs for the whole recipe


MasterCook gives me 112 Cal, 26.5g carbohydrate, 4.2g fiber and 4.3g
protein for the whole recipe using a whole pepper of each colour
(calculated with yellow instead of orange pepper 'cause it's not in the
ingredient database).

Personally, I'd toss in a couple tablespoons EVOO for extra flavour and
smoothness, but that jacks up the calorie count to 351 Cal.

I often do similar, but replace the jalapeno with fresh herbs. Fantastic
on anything. I skip the salt and add several gratings of black pepper
and some hard cheese, like Parmesano Reggiano or Romano if I'm in the mood.

Vicki

On Mon, 20 Feb 2006 14:50:08 -0500, Vicki Beausoleil
> wrote:

>Andrea2 wrote:
>> Bell Pepper Relish
>>
>> 1/2 each, green, red and orange bell pepper (I like the colors)
>> 1 clove garlic, chopped
>> 1/8 teaspoon sea salt (or to taste)
>> 1 jalapeño pepper (or to taste - optional)
>>
>> Wash, clean and coarsely chop peppers. Put peppers, garlic and salt in
>> food processor. Process in short bursts, scraping down the sides
>> frequently. Taste, add more salt if needed. I like it a little chunky.
>> Best fresh but can be refrigerated for a day or so.
>>
>> Can be used as a relish with meat, eggs. Goes great with whole wheat
>> pita bread with your favorite meat or scrambled eggs. Also good in an
>> omelets with cheese (I like goat cheese).
>>
>> Carbs: about 35 carbs for the whole recipe
>
>
>MasterCook gives me 112 Cal, 26.5g carbohydrate, 4.2g fiber and 4.3g
>protein for the whole recipe using a whole pepper of each colour
>(calculated with yellow instead of orange pepper 'cause it's not in the
>ingredient database).
>
>Personally, I'd toss in a couple tablespoons EVOO for extra flavour and
>smoothness, but that jacks up the calorie count to 351 Cal.
>
>I often do similar, but replace the jalapeno with fresh herbs. Fantastic
>on anything. I skip the salt and add several gratings of black pepper
>and some hard cheese, like Parmesano Reggiano or Romano if I'm in the mood.
>
>Vicki
>
>

It was originally an Ethiopian recipe made with green bell peppers.
http://www.recipezaar.com/141370 and
http://www.recipezaar.com/r/q=ethiopian

I decided to add some color and add red peppers, and orange peppers
because of they are so high in zeaxanthin. I don't like the jalapeno
in mine, I enjoy the sweet pepper taste. I make 2 batches, one with
jalapeno and one without.

Andrea2