"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Red and Yellow Pepper Relish Recipe

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This recipe for Red and Yellow Pepper Relish, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rice


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

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. Chill

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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