That friend I mentioned who taught me to make Chicken with 40 Cloves of Garlic (Karen Bryant) also used to make this. I remember a lot of wonderful family dinners of roast beef or leg of lamb, with this relish on the side. It's the best. So even though it's not pepper season in California, it is in Mexico. And the Berkeley Bowl had Organic Red Bells on sale Friday, so I bought 20 of them and made this.

Sweet Red Bell Pepper Relish

Step 1:
Cut the peppers in half, core and remove seeds, and mince using a mandoline, or a food processor (be careful not to pulverize.. you want little chunks) or chop them into tiny little squares of pepper.

I used about 20 in this dish to make the relish.

Step 2:
Use a large collander, and drain them for about 6 hours.

Step 3:
Take drained chopped peppers (save the liquid, which you can use for stock or a soup or just drink.. it's amazing stuff.. or poach salmon in it with a few herbs, and on and on) and place in a large sauce pan.
Add two cups organic raw sugar and 2 cups organic apple cider vinegar. Also add a pinch of salt.

Bring to a simmer and cook for about 25 minutes, until soft, with a relish taste.

Cool, and serve. Also, you can can it, but either without canning or once opened, you do need to refrigerate it.

Makes about 1.5 quarts.