RED AND YELLOW PEPPER RELISH

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Reference:

Bon App�tit, December 1999

Prep:

Active time: 10 min Start to finish: 1 hr (includes thawing)

Servings:

Makes about 2 cups.

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Submitted by:

Foodie

Ingredients

tbsp (1/4 stick) butter

tbsp olive oil

large onion, thinly sliced

red bell pepper, coarsely chopped

yellow bell pepper, coarsely chopped

1/3

cup coarsely chopped pitted Kalamata olives

tbsp Dijon mustard

large garlic clove, chopped

Directions

Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.

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