New-Wave Piccalilli

Name: New-Wave Piccalilli
Yield: 2 cups
Cuisine: British
Ingredients: 3 red and 3 yellow bell peppers, roasted, skinned, stemmed, cored and cut into ½-inch dice; 2 poblano peppers, roasted, skinned, stemmed, cored and cut into ½-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

By Molly O’Neill

Published July 31, 1993

Total Time: 10 minutes
Rating: 4(12)
Comments: Read comments

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.

Featured in: FOOD; Fire and Spice

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Ingredients

Yield:Two cups

3 red and 3 yellow bell peppers, roasted, skinned, stemmed, cored and cut into ½-inch dice
2 poblano peppers, roasted, skinned, stemmed, cored and cut into ½-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

Ingredient Substitution Guide

Preparation

Step 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.