New-Wave Piccalilli

Name: New-Wave Piccalilli
Total time: 10 min
Yield: Two cups
Cuisine: british
Ingredients: 3 red and 3 yellow bell peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice; 2 poblano peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice; 1/2 cup diced red onion; 2 jalapenos, stemmed, seeded and minced; 1 clove garlic, peeled and minced; 1/4 cup light brown sugar; 1/4 cup plus 1 teaspoon balsamic vinegar; 1 teaspoon salt; 1 teaspoon mustard seeds

By Molly O'Neill

Total Time: 10 minutes
Rating: 4(12)
Comments: Read comments

This New England staple, originally brought over from India, is best used as a topping after grilling meat or fish. It also adds zip to sandwiches.

Featured in: FOOD; Fire and Spice

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Ingredients

Yield:Two cups

3red and 3 yellow bell peppers, roasted, skinned, stemmed, cored and cut into ½-inch dice
2poblano peppers, roasted, skinned, stemmed, cored and cut into ½-inch dice
½cup diced red onion
2jalapenos, stemmed, seeded and minced
1clove garlic, peeled and minced
¼cup light brown sugar
¼cup plus 1 teaspoon balsamic vinegar
1teaspoon salt
1teaspoon mustard seeds

Ingredient Substitution Guide

Preparation

Step 1
In a medium bowl, combine the roasted peppers, red onion, jalapenos and garlic. Combine the brown sugar and vinegar in a small saucepan over low heat. Cook until sugar is melted. Pour over the pepper mixture and toss with the salt and mustard seeds. Store in an airtight container.