Red Pepper Relish

Because our household is very low-fat, we don’t use mayonnaise, so this recipe serves as a spread that adds moisture to sandwiches. It adds a great fresh, lively flavor to veggie burgers.

Red Pepper Relish

1 large red bell pepper, minced
1 large yellow bell pepper, minced
1 small red onion, minced
1 cup tomato, minced (fresh or canned and drained)
1/4 cup balsamic vinegar
1 teaspoon turmeric
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon, crumbled

Combine all ingredients in heavy saucepan. Boil over medium-high heat until mixture thickens slightly, about 35 minutes. Keeps, refrigerated, about 2 weeks.

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