Bernadette Carbone's Red Pepper Relish

This recipie has been a staple of the Stynchula/Carbone family gatherings.  We hope you enjoy this as much as we do.

Red Pepper Relish

6 large red peppers - diced very small
1 TBSP salt
1/2 Cup white vinegar
1 Cup sugar
8 OZ cream cheese (if desire)

1.  Mix diced peppers and salt in a bowl and let sit for 1 hour.

2.  After the peppers and salt have sat, boil the white vinegar and sugar in a pot.  Add in the peppers and let simmer.  Stir constantly until the mixture comes to your desired relish consistancy.  Remove from pot and refridgerate.

If you desire you can add mix 3 large TBSP of the cooled relish with the cream cheese for a nice cheese spread.

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