Make this sweet pepper relish in midsummer, when bell peppers are red and sweet and sweet onions such as Wadmalaws and Vidalias are available. Use it with spicy pâtés and with sausages such as Oyster Sausage.
Put the peppers and onions in a large nonreactive mixing bowl or pot and cover with the boiling water. Allow to sit until the water has cooled, about 30 minutes, then drain into a large colander. Sprinkle the salt over the vegetables and allow them to drain thoroughly for several hours. Proceeding in batches, put the drained vegetables into a food processor and process in quick bursts to finely mince them. Add the vegetables to the sugar and vinegar in a nonreactive pot and boil for 5 minutes. Put into sterilized jars and seal, processing in a boiling water bath for 10 minutes, or storing the relish in the refrigerator if not processed.
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