Serves: makes about 12 portions, 1/4 cup each
A good relish takes a meal and can make it memorable. This is the perfect combination of heat, sweet and sour. Perfect on burgers, hot dog/brats, tacos or as a side dish to pork, or chicken.
2 tablespoon olive oil
15 red jalapeno peppers, partially seeded and sliced (Green will also work.)
1 large Vidalia onion, sliced thinly and then quartered
2 cups diced fresh pineapple or a 15 ounce can of diced pineapple
1 1/2 cups white vinegar
1 cup Splenda (or table sugar)
- Preheat large non-stick pan over medium heat. Add oil.
- Add onions and peppers, sautee, tossing occasionally, until the onions start to turn brown (10-15 minutes.)
- Stir in pineapple, vinegar and sugar.
- Increase heat to medium-high.
- Simmer for 10-15 minutes, or until the vegetables are soft.
- Salt and pepper as needed (optional)
- Cool to room temp, cover and refrigerate.
Sat fat: 0.4g
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