New-Wave Piccalilli

This New England staple, originally brought over from India, is best used as a topping after grilling meat or fish. It also adds zip to sandwiches.

Ingredients

• 3 red and 3 yellow bell peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice
• 2 poblano peppers, roasted, skinned, stemmed, cored and cut into 1/2-inch dice
• ½ cup diced red onion
• 2 jalapenos, stemmed, seeded and minced
• 1 clove garlic, peeled and minced
• ¼ cup light brown sugar
• ¼ cup plus 1 teaspoon balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon mustard seeds

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    326 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 76 grams carbohydrates; 6 grams dietary fiber; 36 grams sugars; 7 grams protein; 1194 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two cups

Preparation

1. In a medium bowl, combine the roasted peppers, red onion, jalapenos and garlic. Combine the brown sugar and vinegar in a small saucepan over low heat. Cook until sugar is melted. Pour over the pepper mixture and toss with the salt and mustard seeds. Store in an airtight container.

10 minutes