THREE-PEPPER CHUTNEY
This sweet chutney is as tasty on pork, beef and poultry as it is on grilled hot dogs and hamburgers. We like it best on sandwiches instead of high-fat mayonnaise.
—LISA LOUW NEWBERRY, FL
PREP: 30 MIN. • COOK: 1 1/2 HOURS + CHILLING • MAKES: 2 CUPS
1/2 cups packed brown sugar
1/2 cups cider vinegar
3 medium green peppers, chopped
3 medium sweet red peppers, chopped
3 jalapeno peppers, seeded and chopped
1 medium onion, chopped
1 teaspoon salt
1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, for 1 1/2 to 2 hours or until thickened. Cool.
2. Pour into a serving bowl. Cover and refrigerate 1-2 hours or until chilled.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
When a recipe calls for just an onion, we usually reach for a yellow Spanish onion. But depending on the recipe, you may wish to try other types. Strong-flavored white onions are ideal for Mexican dishes. Raw red onions are often added to salads and sandwiches for their bite. And, for a less pronounced onion flavor, try a sweet onion.
