(From Banu's Cookbook)
I was looking for some Relish in stores, but they all had added sugar in them. So, I decided to do my own version at home.
Ingredients:
3-4 Mini Dill Pickles (No salt added Variety)
1/4 cup of Roasted Red Peppers
1/4 tsp of Yellow Mustard (Optional)
Method:
Put all the ingredients into a food processor and pulse until they are well blended. It will not be a smooth mixture, but a bit coarse.
This stores well in the fridge for about a week.
Notes:
1. You can roast your own red bell pepper at home, I used the bottled ones that you get in store.
2. You can skip Yellow Mustard or add Honey Mustard instead if you want a more sweeter taste.
3. The sweetness was perfect for me due to the roasted red pepper, but you can add some Splenda or sugar, if you prefer more sweet relish.
4. I have not tried freezing this.
5. If you use regular size pickles, then adjust the other ingredients accordingly.
I was looking for some Relish in stores, but they all had added sugar in them. So, I decided to do my own version at home.
Ingredients:
3-4 Mini Dill Pickles (No salt added Variety)
1/4 cup of Roasted Red Peppers
1/4 tsp of Yellow Mustard (Optional)
Method:
Put all the ingredients into a food processor and pulse until they are well blended. It will not be a smooth mixture, but a bit coarse.
This stores well in the fridge for about a week.
Notes:
1. You can roast your own red bell pepper at home, I used the bottled ones that you get in store.
2. You can skip Yellow Mustard or add Honey Mustard instead if you want a more sweeter taste.
3. The sweetness was perfect for me due to the roasted red pepper, but you can add some Splenda or sugar, if you prefer more sweet relish.
4. I have not tried freezing this.
5. If you use regular size pickles, then adjust the other ingredients accordingly.
No comments:
Post a Comment