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Ingredientes
- 2 lb Granny Smith apples
- 2 Tbsp. Fresh lemon juice
- 1 lrg Red Bermuda onion diced
- 1 x Sweet red pepper diced
- 1 x Yellow pepper diced
- 2 Tbsp. Canola oil
- 2 Tbsp. Curry pwdr
- 1 tsp Cayenne pepper
- 1/2 c. Brown sugar - (firmly packed)
- 1/2 c. Cider vinegar
- 1/2 c. Fresh cilantro leaves - (loosely packed)
Direcciones
- Core and slice the apples into thin wedges. Place in a bowl, toss with the lemon juice and reserve. Put the diced onion, peppers and oil in a nonstick 3-qt saucepan and saute/fry over medium heat till the vegetables are soft and wilted. Turn the heat to low, add in the dry spices and stir to coat the vegetables proportionately and release the full flavors of the spice mix. Add in the sugar and continue cooking till it melts and begins to bubble. Add in the vinegar slowly and carefully to avoid splashing. Continue cooking 5 min.
- Stir in the reserved apples and their juice and cook no more than 2 to 3 min, watching to be sure the apples do not overcook and become mushy. Remove from the heat and set the pan in an ice-water bath to cold the relish as quickly as possible.
- Chop the cilantro leaves coarsely and add in to the relish at the last moment before serving. Without the cilantro leaves, the relish will keep 1 to 2 weeks in the refrigerator, longer if properly stored in air-tight jars.
- This recipe yields 1 qt of relish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1223g | |
| Calories 1191 | |
| Calories from Fat 278 | 23% |
| Total Fat 31.64g | 40% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 1582mg | 45% |
| Total Carbs 237.52g | 63% |
| Dietary Fiber 26.2g | 87% |
| Sugars 195.7g | 130% |
| Protein 5.17g | 8% |
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