Core and slice the apples into thin wedges. Place in a bowl, toss with the lemon juice and reserve. Put the diced onion, peppers and oil in a nonstick 3-quart saucepan and saute over medium heat until the vegetables are soft and wilted. Turn the heat to low, add the dry spices and stir to coat the vegetables evenly and release the full flavors of the spice mixture. Add the sugar and continue cooking until it melts and begins to bubble. Add the vinegar slowly and carefully to avoid splashing. Continue cooking 5 minutes. Stir in the reserved apples and their juice and cook no more than 2 to 3 minutes, watching to be sure the apples dont overcook and become mushy. Remove from the heat and set the pan in an ice-water bath to cool the relish as quickly as possible. Chop the cilantro leaves coarsely and add to the relish at the last moment before serving. Without the cilantro leaves, the relish will keep 1 to 2 weeks in the refrigerator, longer if properly stored in air-tight jars. This recipe yields 1 quart of relish. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8699) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com 05-09-1999 Per serving: 794 Calories (kcal); 31g Total Fat; (32% calories from fat); 8g Protein; 139g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 7 Fruit; 6 Fat; 1/2 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1014g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 272 (36%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 0mg||0 %|
|Sodium 13.5mg||0 %|
|Potassium 1127.1mg||30 %|
|Total Carbohydrate 130.8g||38 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 107.6g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 749
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