Peppers for Cold Meats a la Escoffier
minced
washed, cored, seeds removed, chopped
3603
drained (most of a 28-ounce can of diced tomatoes works)
minced
1. Put the oil in a saucepan. Chop the onion very fine, add to the pan and fry over low heat until softened. Add the peppers, salt, ginger and mixed spices, and cook for 10 minutes.
2. Stir in the tomatoes, garlic, raisins and sugar. Add the vinegar; cook over very lot heat, covered, for 1 hour and 15 minutes, stirring occasionally. Uncover the pot and cook with the lid off for 5 to 10 more minutes.
A pickle type thing, a relish.
I got it from the Wednesday Chef blog and she got it from an L.A. Times article
Per Serving (excluding unknown items): 72 Calories; 4g Fat (41.2% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.