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OxfordPress.com

Chipotle Red Bell Pepper Chutney

Chipotle Red Bell Pepper Chutney

Makes about 2 cups
2 pounds red bell peppers (about 5) *
2 cups cider vinegar
3/4 cup sugar
2 teaspoons yellow mustard seeds
2 teaspoons salt
2-3 dried chipotle chiles, cut in half and seeded **

Trim the bell peppers and chop fine. Place in large, heavy saucepan with the vinegar, sugar, mustard seeds, salt and chipotle chile.

Bring to a boil and reduce heat to a bubbling simmer and cook for about one hour, stirring occasionally. As the mixture boils down, stir frequently the last 10 minutes to prevent scorching. Do not let boil completely dry. Remove the chipotle chiles and ladle the relish into a sterilized jar. Cover tightly and keep refrigerated. It is best left to mellow for one week, but the relish will keep for a month in the refrigerator. Serve it with grilled chicken or roast pork tenderloin.

*You can also use the true pimento found at some farm market stands. Look for a squatty and very red pepper. If using these, buy seven.

** Look for the dried chipotle chiles with displays of other dried peppers, usually in or near the produce section.