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Red and Yellow Pepper Relish Recipe

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This recipe for Red and Yellow Pepper Relish, by , is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michelle Rice

Category:
Category:

Ingredients:  
Ingredients:  
2 T butter
2 T oilive oil
1 large onion, thinly sliced
1 red bell pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1/3 c. coarsely chopped pitted Kalamata olives
1 T dijon mustard
1 large garlic clove, chopped

Directions:
Directions:
Melt butter with oil in heavy skillet over medium-high heat. Add onion, saute until golden, about 5 minutes. Add peppers, saute until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. Can be made 2 days ahead. Bring to room temperature before serving.

Personal Notes:
Personal Notes:
Good with any roasted meat or as a topper for cristini. Make a day ahead.

 

 

 

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