Transfer to a bowl. Stir in the olive oil. Season to taste with salt and cayenne pepper. Refrigerate in a covered container until ready to serve. Each of 4 servings: 14 calories; 0 protein ...

Season to taste with salt and cayenne pepper. Refrigerate in a covered container until ready to serve. Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A ...

This sweet-tart relish was passed down to John Fleer from ... and bring to a boil over moderately high heat. Stir in the bell peppers and onion and simmer over moderately low heat, stirring ...

Colorful bell peppers add to the eye appeal of this versatile relish. (The NOLA.com | The Times-Picayune archive) "Pickles & Preserves" author Andrea Weigl was given this recipe by Sheri Castle ...

Sprinkle the cucumbers with pickling salt and tumeric. Add water, cover, and let stand in a cool place (70 to 75°F/21 to 23°C) for 2 hours. This step helps to draw out excess water from the ...

Finely dice, then toss with walnuts, peppadews, red cherry pepper, olive oil, vinegar and salt. (This relish can be refrigerated up to 1 week.) 5. In a large pot, bring 4 quarts water and 2 ...

This recipe calls for 4 chops ... Serve chops topped with a generous dollop of the red pepper relish. Garnish with parsley and lemon wedges. Heat oven to 400 degrees. Cut the peppers in half ...

depending on their size, then let them rest for at least 10 minutes. Serve with the mashed sweet potatoes and pepper relish.